Another recipe with queen of autumn vegetables - delicious pumpkin. You can serve these mini three layer desserts just as they are or with some whipped cream.
Ingredients:
For the crust:
60 g wholemeal biscuits
1/4 tsp ground cinnamon
1 Tbsp brown sugar
40 g melted butter
For the cheese topping:
300 g cream cheese
80 g sour cream
40 g sugar
20 ml fresh orange juice
1 egg
50 g pumpkin puree
1 tsp orange zest
2 pinches ground cinnamon
pinch ground ginger
pinch ground cloves
pinch ground allspice
pinch nutmeg
Instructions:
1. Put biscuits, ground cinnamon and brown sugar into a food processor and crush them. Finally add melted butter and combine well. You should get crumbs similar to wet sand.
2. Take flexible muffin mould like this and divide the crust evenly into 6 moulds. Bake for 10 minutes at 150 C.
4. In bowl beat cream cheese, than add sour cream, sugar, orange juice and an egg. Mix until combined, than divide mixture in half.
5. Add pumpkin puree, orange zest, cinnamon, ginger, cloves, allspice and nutmeg to one half of the cream cheese mixture and combine.
6. Spoon plain cream cheese mixture into your muffin moulds and top with pumpkin cream cheese mixture.
7. Bake for 30 minutes at 175 C. If cheesecakes start to crack, take them out of the oven.
Enjoy!
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