Chef's notes
Recipe is quite forgiving. Might be less firm than some would prefer but It’s guaranteed to reach your heart.
It’s made to be enjoyed out of the ramekins. As far as sweetness, please taste after mixing and use your judgement.
Details
- ⏲️ Prep time: 10
- 🍳 Cook time: 30
- 🍽️ Servings: 5/7 depending on size of ramekins
Ingredients
- 2 eggs
- 15 oz pure pumpkin purée
- 12 oz Philadelphia cream cheese
- Splash of heavy cream
- 3 teaspoons pumpkin pie spice
- Sprinkle of seasalt
- 1/3 cup maple syrup (or a little more if you want it sweeter)
- 1/5 teaspoon of vanilla extract
- 1/5 cup pecan powder
- 1/5 cup almond flour
- 1/5 cup coconut sugar
- 1 stick of unsalted butter
Directions
- Preheat the oven to 350 degrees Fahrenheit.
- Mix pecan and almond flour and coconut sugar, then add a pinch of salt and melted butter
- Lay at the bottom of the ramekins and cook for 7 minutes then let cool while you make the cheesecake
- Mix the cream cheese, pumpkin puree, cream, maple syrup, eggs and vanilla extract together.
- Add pumpkin pie spice to the mix and a sprinkle of seasalt
- Blend until smooth and give it a taste
- Fill up the ramekins with the golden goodness
- Bake for 30 minutes (for 6/8 ounce ramekins) and 40 minutes for 10 oz ramekins.
- Let cool, chill in the refrigerator for at least an hour. Then enjoy it as is or with a bit of whipped cream on top. Bon appétit!