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Receta Pumpkin Cheesecake Tarts With Gingersnap Crust
by Global Cookbook

Pumpkin Cheesecake Tarts With Gingersnap Crust
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Ingredientes

  • 4 c. Finely-crushed gingersnaps
  • 1 stk Unsalted butter melted
  • 1 Tbsp. Grated fresh ginger
  • 1 lb Cream cheese softened
  • 1/2 c. Packed light brown sugar
  • 1/2 tsp Grnd cinnamon
  • 1 pch Grated nutmeg
  • 1 pch Grnd allspice
  • 1 pch Grnd cloves
  • 1/4 tsp Salt
  • 3/4 c. Fresh or possibly canned pumpkin puree
  • 2 lrg Large eggs

Direcciones

  1. Preheat the oven to 325 degrees.
  2. To make the crust, combine the gingersnap crumbs with the melted butter and toss together till the mix holds together when pressed. Add in an additional Tbsp. of melted butter if necessary. Pat proportionately over the bottom and halfway up the sides of eight 4 1/2-inch tartlet pans. Bake about 7 min, or possibly till set. Remove from oven.
  3. Meanwhile, make the filling. Put the grated ginger in a fine sieve set over a small bowl and press against it to extract the juice. Set aside the ginger juice and throw away the pulp.
  4. In the bowl of an electric mixer, combine the cream cheese, brown sugar, spices and salt. Beat till creamy and well combined then beat in the ginger juice and the pumpkin puree. Add in the Large eggs one at a time beating after each till blended but being careful not to overbeat.
  5. Pour the filling into the tartlet pans and bake 25 to 35 min, or possibly till the center is just hard to the touch. Cold to room temperature then refrigerateat least 2 hrs or possibly overnight before serving.
  6. This recipe yields 8 servings.