Due to the fact that these cheesecakes are cooked in small tins, they are very easy to serve: each guest has a personal угощение. 
Time: 3 час. 15 min Difficulty: easy Quantity: 8 tartlets in recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
The foundation:
- 4 tbsp. chopped ginger cookies
- 110 gr. melted unsalted butter
Filling:
- 1 tbsp. l grated fresh ginger
- 3/4 Art. fresh or canned pumpkin puree
- 450 gr softened cream cheese philadelphia
- 1/2 tbsp. light brown sugar (tamp tightly)
- 1/2 tsp ground cinnamon
- Pinch of grated nutmeg
- A pinch of ground allspice
- A pinch of ground cloves
- 1/4 tsp salt
- 2 eggs of category CO
Recipes with similar ingredients: shortbread cookies, cheese philadelphia, ginger root, brown sugar, cinnamon, nutmeg walnut, allspice, cloves, eggs, pumpkin
Recipe preparation:
- To prepare the base: mix ginger crumbs biscuits with melted butter and mix until mixture will not retain shape when compressed. If necessary, add more a tablespoon of melted butter. Take 8 molds for tartlets (11 cm in diameter) and evenly distribute the dough on the bottom of the forms, make the sides to half. Bake in pre the oven preheated to 160 ° C for about 7 minutes, until the base grab. Remove from oven.
- Meanwhile, prepare the filling: set a fine sieve onto a small bowl and put grated ginger in it. Squeeze out him juice. Leave the juice and discard the pulp. In the electric bowl mixer mix cream cheese, brown sugar, cinnamon, nutmeg walnut, allspice, cloves and salt. Whisk until creamy condition. Introduce ginger juice and pumpkin puree. Add one at a time eggs, whipping each time until completely mixed. But try not to beat too long. Pour the filling into tartlets and bake for 25-35 minutes until the center hardens (check by pressing). Cool to room temperature, and then, before serving, refrigerate for at least 2 hours or overnight. Serve with whipped cream, sprinkled with cinnamon.
