Ingredients:

  • 1/2 cup (60g) graham cracker crumbs
  • 2 tbsp (28g) unsalted butter, melted
  • 1 tbsp (12g) brown sugar
  • 1/4 tsp (1g) ground cinnamon
  • 4 oz (113g) cream cheese, softened to room temperature
  • 1/4 cup (50g) granulated sugar
  • 3 tbsp (45g) pumpkin puree
  • 1 large egg yolk
  • 1/2 tsp (2g) vanilla extract
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (0.5g) ground ginger
  • 1/8 tsp (0.2g) ground cloves

Instructions:

  1. Combine graham cracker crumbs, melted butter, brown sugar, and cinnamon in a small bowl.
  2. Press the mixture firmly into the bottom of two 6 oz ramekins using the back of a spoon.
  3. Bake the crusts at 350°F (175°C) for 5 minutes until they smell nutty and look golden brown. Set aside to cool.
  4. Beat the softened cream cheese and sugar together until the mixture is completely smooth and devoid of lumps.
  5. Stir in the pumpkin puree, vanilla, cinnamon, ginger, and cloves until the color is a uniform, deep orange.
  6. Gently whisk in the egg yolk just until combined; do not over-mix.
  7. Divide the filling evenly between the two prepared ramekins.
  8. Bake at 325°F (160°C) for 25–30 minutes, removing from the oven when the edges are set but the center still has a slight jiggle.
  9. Allow to cool to room temperature before transferring to the refrigerator for at least 4 hours to set.