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First – my cookbook preorder is open! Click here for details.
Second – these cheesecakes. This recipe is super easy, only takes a few ingredients, smacks of fall, and makes two single-serve cheesecakes so you can either eat one and save one for later or share with someone!
It took me a few tries to perfect this recipe. My first idea was to make a quickie microwave pumpkin cheesecake, but I quickly learned that I just don’t like microwaved cheesecake. The texture is just blegh. And speaking of texture, using a whole egg in one cheesecake made it…duh…too eggy. I learned this when experimenting with my 5-Ingredient Cheesecakes for Two recipe, which is why I ended up creating a recipe that uses one egg split between two cheesecakes. No problem, because who doesn’t like to have an extra cheesecake to pull out of the fridge for a later dessert emergency? Anyway, it took me awhile to remember this, but when I put to practice what I learned the hard way a long time ago, this pumpkin cheesecake recipe quickly corrected itself and I was in business.
I suppose you could eat this cheesecake warm if you really want to, but warm cheesecake is more like custard than cheesecake. I prefer to refrigerate it until it’s completely chilled, then enjoy. FYI – cheesecake for breakfast is totally legit.
As I’ve noted in the recipe, you can use a little almond meal or flour in the bottom of each ramekin for an easy crust, but they’re just as good without if you want to omit that step to streamline the process. I’ve made them both ways.
Need more cheesecake inspiration? Click here to see a picture index of all my cheesecake recipes! There’s a full-size pumpkin spice one in there somewhere.
As always, check out the Suggested Products section below the recipe for links to products that I use and recommend.
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- all my pumpkin recipes
- all my single-serve recipes
- 5-Ingredient Cheesecakes for Two
- ALL THE CHEESECAKE RECIPES
- 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
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