Pumpkin Cheesecake in Ginger Tartlets

Ingredients:

Warp:

• 4 tbsp. chopped gingerbread cookies
• 110 g melted unsalted butter

Filling:

• 1 tbsp. grated fresh ginger
• 3/4 cup fresh or canned pumpkin puree
• 450 g softened Philadelphia cream cheese
• 1/2 cup light brown sugar (packed firmly)
• 1/2 tsp ground cinnamon
• A pinch of grated nutmeg
• A pinch of ground allspice
• A pinch of ground cloves
• 1/4 teaspoon salt
• 2 eggs category CO

Preparation:

1. To prepare the base: Combine gingerbread crumbs with melted butter and stir until the mixture holds its shape when pressed. If necessary, add another tablespoon of melted butter.
   
   Take 8 tartlet cups (11 cm in diameter) and spread the batter evenly over the bottoms, filling the sides halfway up. Bake in a preheated oven at 160°C (325°F) for about 7 minutes, until the base is set. Remove from the oven.
2. Meanwhile, prepare the filling.Place a fine-mesh sieve over a small bowl and place the grated ginger in it. Squeeze the juice out. Reserve the juice and discard the pulp.
   
   In the bowl of an electric mixer, combine the cream cheese, brown sugar, cinnamon, nutmeg, allspice, cloves, and salt. Beat until creamy. Add the ginger juice and pumpkin puree. Add the eggs one at a time, beating until fully combined. Be careful not to overbeat.
   
   Pour the filling into the tartlet cups and bake for 25-35 minutes, until the center is set (test by pressing). Cool to room temperature, then refrigerate for at least 2 hours or overnight before serving. Serve with whipped cream and a sprinkle of cinnamon.