Single-serving pumpkin cheesecakes are the perfect way to finish off a Thanksgiving meal for two (or any other meal, given that they take just 15 minutes of active prep time!). You can make them a day or two ahead of time and keep them tucked away in the fridge in their sturdy ramekins until you’re ready to enjoy them.
- 6 gingersnaps, broken (about 1 1 /2 ounces)
- 2 teaspoons canola oil
- 4 ounces reduced-fat cream cheese, softened
- 2 tablespoons granulated sugar
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- 1 large egg
- ½ cup unseasoned pumpkin puree
- 1 teaspoon pumpkin pie spice
- Step 1
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.
Equipment: 2 6-ounce ramekins
To make ahead: Refrigerate cheesecakes, covered, for up to 2 days.
Serving Size: 1 cheesecake Per Serving: 486 calories; fat 34g; cholesterol 167mg; sodium 326mg; carbohydrates 38g; dietary fiber 2g; protein 9g; sugars 22g; niacin equivalents 1mg; saturated fat 17g; vitamin a iu 10520IU.