Light Pumpkin Cheesecakes
A very good version, small individual portions, I used alternative sweetener and it tasted great.
A very good version, small individual portions, I used alternative sweetener and it tasted great.
- Carbohydrate 9.56901786458333 g
- Cholesterol 130.945555555556 mg
- Fat 6.70317407986111 g
- Fiber 1.40433439922995 g
- Protein 6.37338913194444 g
- Saturated Fat 3.13753020486111 g
- Serving Size 1 1 Serving (86g)
- Sodium 129.936748263889 mg
- Sugar 8.16468346535338 g
- Trans Fat 0.930575800347222 g
- Calories 123 calories
Step-by-step
- Preheat oven to 325 degrees.
- Line 18 (2 1/2 inch) muffin pan cups with foil liners.
- Press a gingersnap into the bottom of each.
- In a food processor fitted with a steel blade or in a blender, process or blend ricotta and Neufchatel until smooth and creamy.
- Add remaining ingredients except almond garnish and process until combined.
- Spoon into muffin cups.
- Bake 25 minutes or until lightly set.
- Cool on wire rack to room temperature.
- Remove cheesecakes from pan and chill.
- If desired, decorate tops with sliced almonds.
Ingredient weights and cup measurements reveal little about how dairy proteins behave when subjected to high-speed blending. Whole milk ricotta and lower-fat Neufchatel cheese must be processed in a food processor fitted with a steel blade until completely smooth before incorporating the pumpkin puree, or the residual curd grain will survive the baking process and yield a sandy mouthfeel. Scaling this yield of eighteen individual portions downward requires careful division of the two eggs; beating a single egg in a separate bowl and weighing half of the total mass ensures proper structural coagulation without altering the moisture ratio. Cinnamon, ginger, and cloves interact chemically with the natural sugars in the canned pumpkin and brown sugar, where the warm spices suppress perceived bitterness while amplifying the sweetness profile at an oven temperature of 325 degrees Fahrenheit. Lining the two-and-a-half-inch muffin pan cups with foil liners rather than paper prevents the delicate crusts from sticking during the cooling phase on a wire rack. Chilling the portions thoroughly after they reach room temperature allows the starches in the pumpkin and the dairy fats to set fully, resulting in clean edges when the foil is peeled away.
