Individual Pumpkin Cheesecakes With Cranberry-Caramel Sauce

• 1 (8 ounce) package cream cheese, room temperature
• 1 13 cups sugar
• 1 large egg
• 14 cup canned pumpkin puree
• 14 cup creme fraiche or 14 cup sour cream
• 1 tablespoon whipping cream
• 14 teaspoon ground cinnamon
• 18 teaspoon ground nutmeg
• 18 teaspoon ground ginger
• 8 purchased individual mini graham cracker tart crusts
• 34 cup water
• 1 cup fresh cranberries or 1 cup frozen cranberries

1. Preheat oven to 325F.
2. Using electric mixer, beat cream cheese and 1/3 cup sugar in large bowl until smooth.
3. Add egg and beat until smooth.
4. Mix in pumpkin, creme fraiche, cream, and spices, scraping down sides of bowl occasionally.
5. Place 8 tart shells on baking sheet.
6. Divide filling among tart shells.
7. Bake until filling is set in center, about 20 minutes.
8. Cool completely.
9. Cover and refrigerate until cold, about 3 hours.
10. (Can be made 1 day ahead.
11. Keep refrigerated.
12. ).
13. Combine remaining 1 cup sugar and 1/4 cup water in heavy medium saucepan.
14. Stir over medium-low heat until sugar dissolves.
15. Increase heat to high and boil without stirring until syrup turns deep amber color, swirling pan occasionally and brushing down sides of pan with wet pastry brush.
16. Add cranberries and remaining 1/2 cup water (caramel will bubble vigorously).
17. Reduce heat to medium and continue cooking until caramel bits dissolve, stirring constantly, about 2 minutes.
18. Cool caramel to room temperature.
19. (Can be made 1 day ahead.
20. Cover and refrigerate.
21. Bring to room temperature before using.
22. ).
23. Carefully push cheesecakes out of foil molds; transfer to plates.
24. Spoon sauce over and serve.

cream cheese, sugar, egg, pumpkin puree, creme fraiche, whipping cream, ground cinnamon, ground nutmeg, ground ginger, graham cracker tart crusts, water, fresh cranberries

Taken from www.food.com/recipe/individual-pumpkin-cheesecakes-with-cranberry-caramel-sauce-381227 (may not work)