INDIVIDUAL PUMPKIN CHEESECAKES

Makes: 9

1 3/4 cups (430 mL) gingersnap crumbs

2/3 cup (160 mL) finely chopped walnuts

6 tbsp (90 mL) salted butter, melted

8 oz (226 g) cream cheese, softened

4 large eggs

2 cups (500 mL) canned pure pumpkin

1 cup (250 mL) packed golden brown sugar

1 tsp (5 mL) vanilla

1/8 tsp (0.5 mL) cinnamon

1/8 tsp (0.5 mL) ground allspice

1/8 tsp (0.5 mL) salt

Pinch nutmeg

Citrus Whipped Cream (see recipe)

1. Preheat oven to 325 F (160 C). To prepare crusts, combine crumbs, walnuts and melted butter in a bowl until blended.

2. Press mixture onto bottom of 9 wide-mouth half-pint Mason jars or 3/4-cup (180-mL) heatproof ramekins; set aside. To prepare filling, use medium speed of an electric mixer and beat cream cheese until creamy. Beat in eggs until blended. Add pumpkin, brown sugar, vanilla, cinnamon, allspice, salt and nutmeg; beat until smooth.

3. Divide filling among prepared jars and place jars in a large roasting pan. Pour enough hot water into pan to come halfway up sides of jars. Bake until filling is set, about 45 minutes.

4. Remove jars from pan and place jars on a rack. Cool cheesecakes completely in jars.

5. Cover and refrigerate for at least 8 hours or up to 24 hours. Alternatively, cheesecakes may be frozen for up to 1 month. Thaw in refrigerator.

6. Uncover and serve in jars. Top with Citrus Whipped Cream.

CITRUS WHIPPED CREAM

Makes: 1 1/2 cups (375 mL) 1/4 cup (60 mL) sour cream 1 1/2 tbsp (22.5 mL) packed golden brown sugar

1 tbsp (15 mL) fresh orange juice

1/2 tsp (2.5 mL) grated orange peel

1/8 tsp (0.5 mL) cinnamon Pinch nutmeg

1/2 cup (125 mL) whipping cream

1. Combine sour cream, brown sugar, orange juice, orange peel, cinnamon and nutmeg in a bowl.

2. Using medium speed of an electric mixer, beat cream until stiff.

3. Fold in sour cream mixture.