It’s quick, and easy to make this delicious baked cheesecake made for two. I left out the crust for the simplest bake possible. Crustless Spicy Pumpkin Cheesecake is naturally gluten-free with just the right amount of spicy pumpkin flavor and lots of creamy cheesecake goodness. This dessert comes together in about 35 minutes (plus a few hours chilling time) which is much quicker than the usual baked cheesecake! If you like things sweeter, be sure to add an extra tablespoon of brown sugar to this lightly sweet treat.
https://www.chillybakesglutenfree.com/blog/spicy-pumpkin-cheesecake/
Crustless Spicy Pumpkin Cheesecake
makes two 3” ramekins
1 8oz block of cream cheese, room temperature
1/3 cup brown sugar ( add a tablespoon more if you like a sweeter cheesecake)
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 cloves and nutmeg
Preheat the oven to 350F and place roasting pan filled with 1” water in it.
Mix the cream cheese and brown sugar together until smooth. Add the egg and then stir in the pumpkin puree, cream, spices and molasses. Divide into two ramekins and place in roasting pan filled with water. Bake 20-25 minutes or until the edges are set and the center jiggles slightly. Cool on a rack and the chill for at least 3 hours. Top with whipped cream a dash of spice and your favorite garnish. I used white chocolate leaves with were really easy and pretty. A caramel drizzle on top is a great addition for even more sweet goodness. Enjoy!
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