Easy Crustless Spicy Pumpkin Cheesecake

Hi Bakers,

These personal-size cheesecakes are easy to make and fun to eat. In the interest of simplicity, I didn’t make a crust which made this bake even faster! The pumpkin filling has a nice amount of spice and is lightly sweet, so you might want to add a tablespoon more sugar if you like things sweeter. These tiny cheesecakes have all the best parts of a cheesecake with none of the bad…What is bad about a cheesecake? It’s usually so big that I get sick of eating it, it takes forever to bake and chill, and sometimes I don’t want to make the crust and drag out my food processor. OK, these are not terrible problems but I really appreciate a cheesecake that can be mixed together and baked in about 35 minutes total :) I hope you enjoy this bake -Carolyn

Crustless Spicy Pumpkin Cheesecake

1 8oz block of cream cheese, room temperature

1/3 cup brown sugar

1 large egg

1/3 cup pumpkin puree

1 tablespoon cream

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/2 tablespoon molasses

pinch of each clove and nutmeg

Preheat oven to 350F and place a large roasting pan filled with 1” water. 

Mix cream cheese and brown sugar until smooth. Add egg and then stir in pumpkin puree, spices, and molasses. Divide into two ramekins and place in a roasting pan filled with water. Bake for 20-25 minutes or until the edges are set and the center jiggles slightly. Cool on a rack and chill for at least 3 hours. Top with whipped cream a dash of spice and your favorite garnish. I used white chocolate leaves that were easy and pretty. I also like this flavor of cheesecake with a  caramel drizzle. Enjoy!