How to Make Individual Pumpkin Cheesecakes

by Craftsman and Wolves

Need to make a pumpkin dessert? Instead of pie, try these mini pumpkin cheesecakes. They're tangy, just a tad sweet, and the individual jars are a huge hit at parties.

Supplies

  • 8 Tulip weck jars
  • 12.50 Ounces Cream cheese (room temp)
  • ⅓ Cups +1 TBS Granulated sugar
  • 2 Eggs
  • 1 Tablespoon + 1/2 tsp Heavy cream
  • 1 Tablespoon + 1 tsp Sour cream
  • ¾ Teaspoons Lemon juice
  • 1 Cup Pumpkin puree
  • 1 Vanilla bean, scraped
  • 1 Cup Whipped cream
  • 1 Cup Granola
  • Instructions

    Step 1

    First gather all of your ingredients and tulip jars.

    Step 2

    Now get your vanilla beans. Slice down the middle of the pod lengthwise.

    Step 3

    Take the blunt end of your knife and scrape the seeds off. Reserve the pods for other projects. You can use them to make vanilla sugar.

    Step 4

    Make sure everything is room temperature before you begin. Once everything has come to temperature, add the lemon, sour cream, heavy cream, and vanilla beans to the pumpkin puree. Fold.

    Step 5

    In a standing mixer fitted with a paddle, soften the cream cheese with the sugar. Paddle on low till the mixture is smooth and free of lumps. Scrape the bowl and paddle.

    Step 6

    While the mixer runs on low, add in the eggs 1 at a time, stopping to scrape the bowl and paddle between each addition.

    Step 7

    Add in the pumpkin mixture.

    Step 8

    Slowly paddle until it's incorporated.

    Step 9

    Pour into a sieve over a bowl.

    Step 10

    Pass through a sieve to get rid of any lumps or thick pumpkin fibers.

    Step 11

    Use a pitcher to pour the batter into your jars.

    Step 12

    Place the jars in a shallow baking dish. Put in a 235 degree oven. Pour water into the baking dish until the water level is slightly above the batter level. Bake for 50 minutes.

    Step 13

    While you're waiting for your cheesecakes to set, beat some whipped cream with a little sugar and vanilla beans.

    Step 14

    They're ready to come out of the oven when they're just slightly darker than when they went in.

    Step 15

    Allow the cheesecakes to cool in the water until they are room temp. About 1 hour. Then spoon some whipped cream on top of each.

    Step 16

    Carefully place some granola on top of the whipped cream.

    Step 17

    Step 18

    Serve and enjoy!

    Step 19

    They're tangy, rich, have just enough sweetness, and are a fun way to dress up a pumpkin dessert. Plus, individual jars are a massive hit at a party.