90 Second Pumpkin Cheesecake Recipe #recipe #cheesecakerecipes #cookingshow #microwaverecipes

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta offers a lighter texture and fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while adding creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a unique flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and adds a subtle flavor.

Start by cracking 2 eggs into a bowl and whisk them up.

Measure out 4 oz of cream cheese (which is half a cup) and add it to the bowl.

Add 4 tablespoons of granulated sugar to the bowl.

Add 2 teaspoons of pumpkin pie spice to the mixture.

Add 1 teaspoon of ground cinnamon to the bowl.

Add 2 tablespoons of pumpkin puree to the mixture.

Mix all the ingredients together until well combined.

Grease two 8 oz ramekins with melted butter or cooking spray.

Fill each ramekin with the cheesecake mixture, trying not to make a mess.

Place each ramekin in the microwave and cook for 90 seconds.

After 90 seconds, check the cheesecakes; they should look slightly jiggly but set.

Remove the ramekins from the microwave carefully as they will be hot.

Let the cheesecakes cool in the refrigerator for at least 15 to 30 minutes.

To serve, use a butter knife to go around the edges of the ramekin to help release the cheesecake.

Invert the ramekin onto a plate to release the cheesecake; it should come out easily.

Drizzle salted caramel topping over the cheesecakes.

Sprinkle chopped pecans on top for garnish.

Add a dollop of whipped cream on top of each cheesecake.

Sprinkle a little ground cinnamon on top for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens