"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pumpkin Cheesecakes with Cranberry Caramel Sauce Recipe

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This recipe for Pumpkin Cheesecakes with Cranberry Caramel Sauce, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bon Appetit


1 (8 oz.) pkg. cream cheese, room temperature
1 1/2 c. sugar
1 large egg
1/4 c. canned pumpkin
1/4 c. creme fraiche or sour cream
1 tbsp. whipping cream
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground ginger
8 purchased individual graham cracker tart shells
3/4 c. water
1 c. fresh or frozen cranberries

Preheat oven to 325. Using electric mixer, beat cream cheese and 1/3 c. sugar in large bowl until smooth. Add egg and beat until smooth. Mix in pumpkin, creme fraiche, cream, cinnamon, nutmeg and ginger, scraping down sides of bowl occasionally.
Place 8 tart shells on baking sheet. Divide filling among tart shells. Bake until filling is set in center, about 20 min. Cool completely. Cover and refrigerate until cold, about 3 hours.
Combine remaining 1 cup sugar and 1/4 cup water in heavy medium saucepan. Stir over medium low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber color, swirling pan occasionally and brushing down sides of pan with wet pastry brush. Add cranberries and remaining 1/2 c. water (caramel will bubble vigorously). Reduce heat to medium and continue cooking until caramel bits dissolve, stirring constantly. about 2 min. Cool caramel to room temperature.
Carefully push cheesecakes out of foil molds; transfer to plates. Spoon sauce over and serve.




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