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  • Pumpkin Cheesecake with Cranberry Topping

    Pumpkin Cheesecake with Cranberry Topping

    Serves 12

     

    What You’ll Need:

    A Sauce Pot
    A Whisk
    A Food Processor
    Measuring Cups & Spoons
    A Muffin Form
    A Baking Sheet
    Parchment Paper
    An Ice Cream Scoop
    A Soup Spoon
    A Cooling Rack
    A Flatware Knife
    A Spatula
    A Serving Platter

     

    Ingredients:

    1 1/4 Cups Pumpkin Puree
    11 Ounce Log of Plain Goat Cheese, Softened (About 1 1/4 cups)
    2 Teaspoons Cinnamon
    1 Teaspoon Ground Ginger
    1/4 Tsp Ground Cloves
    1/4 Tsp Ground Nutmeg
    1/4 tsp Sea Salt
    1 Tsp Orange Extract
    3/4 Cup Maple Syrup
    2 Large Eggs
    2 Tbsp Bourbon
    1/4 Cup Rice Flour
    12 Ounce Cranberries (About 2 Cups)
    1/4 Cup + 2 Tblsps Orange Juice Concentrate, Thawed
    1 Packet Gelatin
    1/2 Tsp Stevia
    2 Tblsps Orange Liqueur

     

    How To Put It Together:

    1- Preheat the oven to 250 degrees Fahrenheit. Line the muffin forms with parchment

    2- Mix together the orange juice concentrate and the gelatin. Pour the mixture into a sauce pot; dissolve the gelatin, stirring until all the mixture is smooth. Stir in the cranberries, stevia and orange liqueur; cover the pot and allow it to simmer for about 15 minutes, stirring occasionally. The cranberries will ‘pop’ and the mixture will emulsify into a delicious cranberry sauce

    3- To the food processor, add the goat cheese and process it until smooth. Add the pumpkin puree, maple syrup, spices, orange extract and bourbon; process until smooth. Crack the eggs into a small bowl to check for freshness; add them to the food processor and process until smooth. Lastly, add the rice flour to the mixture and process one more time, scraping down the sides of the processor as needed

    4- Return to the cranberry sauce; give the sauce one more stir. Ladle a soup spoon-full of sauce into the bottom of each muffin form. Using an ice cream scoop, portion a scoop-full of cheesecake batter into each form as well. Place the cheese cakes in the center of the oven for one hour. Turn the oven off and let the cheesecakes ‘rest’ for another half hour in the oven

    5- Transfer the cheesecakes to a cooling rack to cool to room temperature. Place the muffin form in the refrigerator for about four hours to allow the cranberry sauce to gel

    6- Remove the cakes from the fridge. Run a knife around each cake. Place a baking sheet on top of the muffin pan and invert to release the cakes. Peel off the parchment from the cake tops. Transfer the cakes to a serving platter

    7- Serve and enjoy!

     

    Nina’s Tasty Tip:

    For easy party planning, make the cheesecake filling a day or so ahead; store it in an air-tight container in the fridge.

Healthy Eating + Fit Living = Being Well