This is an adaptation from my original pumpkin cheesecake, which I have updated to get a more pumpkin flavor. I am really happy with the change. I made these for Thanksgiving in mini sizes because all my kids were having to go to a second Thanksgiving later in the day. By making minis they got to have a taste of this delectable cheesecake without feeling over stuffed. I just might make them this way from now on.
I used mini mason jars and for those that wanted a little more I made some in ramekins. Adding the whipped cream was up to them.
- 2 8 oz. pkgs. cream cheese, softened
- 1 c maple syrup
- 6 eggs
- 1/2 c almond milk (see website)
- 1/2 tsp sea salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg, freshly grated
- 1/4 tsp ground ginger
- 2 tsp vanilla
- 1 15oz. can/box pumpkin (not pie filling)
You can mix this in a food processor or stand mixer. I have used both methods.
Mix together cream cheese and maple syrup. Mix in the eggs one at a a time into the cream cheese mixture. Add almond milk, salt, cinnamon, nutmeg, ginger and vanilla. Blend until creamy. Add pumpkin and mix until completely smooth and well combined. Scrape down sides of bowl as needed.
Pour cheesecake mixture into containers. Set containers into a large pan containing water (water bath), which should rise up to no more than half way . Bake for 30-40 minutes, until cheesecake is set. Remove form oven and water bath. Set aside to cool to room temperature. Cover with plastic wrap and refrigerate. I like to make these at least a day before serving to let the flavors completely develop.
Serve with whipped cream or coconut milk. Share. Eat. Enjoy.