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Active Time:15 minsTotal Time:5 hrsServings:2Jump to Nutrition Facts
Active Time:15 minsTotal Time:5 hrsServings:2
Active Time:15 mins
Active Time:
15 mins
Total Time:5 hrs
Total Time:
5 hrs
Servings:2
Servings:
2
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6gingersnaps, broken (about 1 1 /2 ounces)2teaspoonscanola oil4ouncesreduced-fat cream cheese, softened2tablespoonsgranulated sugar2tablespoonsheavy cream½teaspoonvanilla extract1large egg½cupunseasoned pumpkin puree1teaspoonpumpkin pie spice
Cook Mode(Keep screen awake)
Ingredients
6gingersnaps, broken (about 1 1 /2 ounces)
2teaspoonscanola oil
4ouncesreduced-fat cream cheese, softened
2tablespoonsgranulated sugar
2tablespoonsheavy cream
½teaspoonvanilla extract
1large egg
½cupunseasoned pumpkin puree
1teaspoonpumpkin pie spice
DirectionsPreheat oven to 325°F. Line 2 6-ounce ramekins with foil and coat with cooking spray.Place gingersnaps in a mini food processor. Process until finely ground. Drizzle in oil and stir with a fork to combine. Divide the mixture between the prepared ramekins and press down with the back of a spoon.Beat cream cheese, sugar, cream and vanilla in a medium mixing bowl with an electric mixer on medium speed until combined. Add egg and beat well. Add pumpkin puree and pumpkin pie spice and beat, scraping the sides of the bowl as needed, until just combined. Divide the batter between the ramekins.Place the ramekins in a small roasting pan. Add hot water to the roasting pan to come halfway up the sides of the ramekins. Carefully transfer to the oven; bake until the centers of the cheesecakes are set, about 40 minutes. Transfer to a wire rack to cool to room temperature, then cover and refrigerate for at least 3 hours. Lift the cheesecakes out of the ramekins and peel away the foil before serving.TipsEquipment:2 6-ounce ramekinsTo make ahead:Refrigerate cheesecakes, covered, for up to 2 days.Originally appeared: EatingWell.com, October 2020
Directions
Preheat oven to 325°F. Line 2 6-ounce ramekins with foil and coat with cooking spray.Place gingersnaps in a mini food processor. Process until finely ground. Drizzle in oil and stir with a fork to combine. Divide the mixture between the prepared ramekins and press down with the back of a spoon.Beat cream cheese, sugar, cream and vanilla in a medium mixing bowl with an electric mixer on medium speed until combined. Add egg and beat well. Add pumpkin puree and pumpkin pie spice and beat, scraping the sides of the bowl as needed, until just combined. Divide the batter between the ramekins.Place the ramekins in a small roasting pan. Add hot water to the roasting pan to come halfway up the sides of the ramekins. Carefully transfer to the oven; bake until the centers of the cheesecakes are set, about 40 minutes. Transfer to a wire rack to cool to room temperature, then cover and refrigerate for at least 3 hours. Lift the cheesecakes out of the ramekins and peel away the foil before serving.TipsEquipment:2 6-ounce ramekinsTo make ahead:Refrigerate cheesecakes, covered, for up to 2 days.
Preheat oven to 325°F. Line 2 6-ounce ramekins with foil and coat with cooking spray.
Place gingersnaps in a mini food processor. Process until finely ground. Drizzle in oil and stir with a fork to combine. Divide the mixture between the prepared ramekins and press down with the back of a spoon.
Beat cream cheese, sugar, cream and vanilla in a medium mixing bowl with an electric mixer on medium speed until combined. Add egg and beat well. Add pumpkin puree and pumpkin pie spice and beat, scraping the sides of the bowl as needed, until just combined. Divide the batter between the ramekins.
Place the ramekins in a small roasting pan. Add hot water to the roasting pan to come halfway up the sides of the ramekins. Carefully transfer to the oven; bake until the centers of the cheesecakes are set, about 40 minutes. Transfer to a wire rack to cool to room temperature, then cover and refrigerate for at least 3 hours. Lift the cheesecakes out of the ramekins and peel away the foil before serving.
Tips
Equipment:2 6-ounce ramekins
To make ahead:Refrigerate cheesecakes, covered, for up to 2 days.
Originally appeared: EatingWell.com, October 2020
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Nutrition Facts(per serving)486Calories34gFat38gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
