Description
A delightful twist on the classic Basque cheesecake, these mini burnt cheesecakes feature a rich and creamy pumpkin flavor with a caramelized top.
Ingredients
Units
Scale
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1/2 cup (120g) pumpkin purée
- 1 large egg
- 1/4 cup (60ml) heavy cream
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp salt
- 1 tbsp all-purpose flour
Instructions
- Preheat oven to 425°F (220°C). Line a muffin tin with parchment paper, allowing it to extend above the top.
- In a bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the pumpkin purée and mix until combined.
- Beat in the egg, then add the heavy cream and vanilla extract.
- Mix in the cinnamon, nutmeg, and salt.
- Sift in the flour and stir until just incorporated.
- Divide the batter evenly among the lined muffin cups.
- Bake for 20-25 minutes until the tops are deeply golden brown and the centers are slightly jiggly.
- Let cool completely in the pan, then chill in the refrigerator for at least 2 hours before serving.
Notes
- Use canned pure pumpkin purée, not pumpkin pie filling.
- The cheesecakes will deflate slightly as they cool—this is normal.
- Best served chilled for a firmer texture.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
