Easy Pumpkin Cheesecake for One
Author: Briana Thomas
Serves: 2
- 2 T. almond meal (optional)*
- -
- 4 oz. cream cheese, softened
- 5 T. plain pumpkin puree
- 2 T Greek yogurt or sour cream
- 1 egg
- 2 tsp. THM Super Sweet Blend (or more, to taste)
- ¼ tsp. pumpkin pie spice (rounded)
- Spread a tablespoon of almond meal in the bottom of each of two small ramekins (omit this if you don't care about having a crust).
- Beat the cheesecake ingredients together until smooth and pour half into each ramekin.
- Bake the cheesecakes at 350* for 35 minutes or until set.
- The cheesecakes will be a custardy texture if you eat them warm (as is any cheesecake). I prefer to refrigerate them and enjoy them cold.
- Suggested toppings: a squirt of Reddi-Wip, chopped pecans
*Omit for a nut free version.
Recipe by Briana Thomas at https://www.briana-thomas.com/quick-pumpkin-cheesecakes/
3.5.3226