Individual Pumpkin Cheesecakes With Cranberry-caramel Sauce

Total Time: 3 hrs 20 mins Preparation Time: 3 hrs Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 (8 ounce) package cream cheese, room temperature
• 1 1/3 cups sugar
• 1 large egg
• 1/4 cup canned pumpkin puree
• 1/4 cup creme fraiche or 1/4 cup sour cream
• 1 tablespoon whipping cream
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 8 purchased individual mini graham cracker tart crusts
• 3/4 cup water
• 1 cup fresh cranberries or 1 cup frozen cranberries

Recipe

• 1 preheat oven to 325°f.
• 2 using electric mixer, beat cream cheese and 1/3 cup sugar in large bowl until smooth.
• 3 add egg and beat until smooth.
• 4 mix in pumpkin, creme fraiche, cream, and spices, scraping down sides of bowl occasionally.
• 5 place 8 tart shells on baking sheet. divide filling among tart shells.
• 6 bake until filling is set in center, about 20 minutes. cool completely.
• 7 cover and refrigerate until cold, about 3 hours. (can be made 1 day ahead. keep refrigerated.).
• 8 combine remaining 1 cup sugar and 1/4 cup water in heavy medium saucepan. stir over medium-low heat until sugar dissolves.
• 9 increase heat to high and boil without stirring until syrup turns deep amber color, swirling pan occasionally and brushing down sides of pan with wet pastry brush.
• 10 add cranberries and remaining 1/2 cup water (caramel will bubble vigorously). reduce heat to medium and continue cooking until caramel bits dissolve, stirring constantly, about 2 minutes. cool caramel to room temperature. (can be made 1 day ahead. cover and refrigerate. bring to room temperature before using.).
• 11 carefully push cheesecakes out of foil molds; transfer to plates. spoon sauce over and serve.