Friday, October 28, 2011

Harvest Spice Cheesecake

So you remember the Pumpkin Spice Syrup we made a few weeks ago? Did you use it all in coffee drinks? With that delicious syrup I decided we could do other fun things with it, like cheesecake :) This isn't so much a pumpkin spice cheesecake because it only has a hint of the spice in it and a hint of the pumpkin flavor in it, so it's a harvest spice. The inside is super creamy and smooth as long as you mix the filling long enough to make sure to get all of the lumps of cream cheese out. I'm also a big fan of smaller portions and making less of the available portions so I'm not looking at a giant 10" cheesecake that keeps calling my name over and over...yum.

Harvest Spice Cheesecake

1 1/2 sheets of cinnamon graham crackers, 6 small rectangles
2 packages cream cheese
1/2 cup sugar
1 tablespoon all-purpose flour
1/4 cup pumpkin spice syrup
2 eggs

1. Preheat oven to 375F. Spray 6 6-ounce ramekins lightly with cooking spray, or grease with butter.
2. Break the graham cracker sheets into 6 individual squares, break up each square into one of 6 ramekins.
 3. Beat cream cheese, sugar, and flour together in a stand mixer until combined well. Beat in the pumpkin spice syrup until mixture is smooth, then beat in eggs until mixture is smooth.
4. Pour mixture into ramekins dividing evenly. Place ramekins into a 9"x13" pan. Carefully fill pan with boiling or almost boiling water to half way up the side of the ramekins. Place pan in oven. Alternatively, you can put the pan in the oven with the ramekins in it, then add the hot water so there is less moving the pan.
5. Bake about 30 minutes or until the not set part in the middle of the cheesecake is no larger than the size of a dime. The cheesecakes will continue baking and setting after being removed from the oven. Remove from oven and move to a rack to cool. Once cool, chill in refrigerator for several hours.

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