Preheat oven to 325°F.
Using electric mixer, beat cream cheese and 1/3 cup sugar in large bowl until smooth.
Add egg and beat until smooth.
Mix in pumpkin, creme fraiche, cream, and spices, scraping down sides of bowl occasionally.
Place 8 tart shells on baking sheet. Divide filling among tart shells.
Bake until filling is set in center, about 20 minutes. Cool completely.
Cover and refrigerate until cold, about 3 hours. (Can be made 1 day ahead. Keep refrigerated.).
Combine remaining 1 cup sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves.
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.
Add cranberries and remaining 1/2 cup water (caramel will bubble vigorously). Reduce heat to medium and continue cooking until caramel bits dissolve, stirring constantly, about 2 minutes. Cool caramel to room temperature. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.).
Carefully push cheesecakes out of foil molds; transfer to plates. Spoon sauce over and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	131.95 Kcal (552 kJ)
Calories from fat	39.79 Kcal
		% Daily Value*
Total Fat	4.42g	7%
Cholesterol	31.45mg	10%
Sodium	25.5mg	1%
Potassium	28.03mg	1%
Total Carbs	22.32g	7%
Sugars	20.37g	81%
Dietary Fiber	0.74g	3%
Protein	1.36g	3%
Vitamin C	1.9mg	3%
Iron	0.1mg	1%
Calcium	18.3mg	2%

Amount Per 100 g
Calories	159.89 Kcal (669 kJ)
Calories from fat	48.22 Kcal
		% Daily Value*
Total Fat	5.36g	7%
Cholesterol	38.11mg	10%
Sodium	30.9mg	1%
Potassium	33.97mg	1%
Total Carbs	27.05g	7%
Sugars	24.68g	81%
Dietary Fiber	0.9g	3%
Protein	1.65g	3%
Vitamin C	2.3mg	3%
Iron	0.2mg	1%
Calcium	22.2mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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