It’s no secret that I’m one of those people. You know, the ones that start drinking PSLs and eating pumpkin everything when they see the first leaf fall to the ground? That’s me. I even posted a round-up of 50+ THM-friendly pumpkin recipes in August, because you can never be too prepared, am I right?
My original pumpkin cheesecake recipe is made frequently this time of year, but it makes a lot, and if you’re the only one eating it, well, it can take 2 weeks to git ‘er done! My goal with this recipe was to keep the same pumpkin cheesecake flavor, but make the cheesecakes in miniature so I could freeze the ones I’m not eating right away. I also wanted to lighten up the dessert; this recipe cuts down the amount of more calorie-dense cream cheese by substituting with lower fat cottage cheese and 0% fat Greek yogurt.
I’m so pleased with how these worked out! The are every bit as creamy as regular cheesecake, and the flavor is on point: mildly spiced with cinnamon and a tiny bit of ginger, cloves and nutmeg (or you could use a teaspoon of pumpkin spice blend instead), and not overwhelmingly pumpkin-y. An instant crust is made by pouring a spoonful of ground pecans in the bottom of each muffin liner before pouring the filling over top, but you could omit the crust entirely, if you want.
A swirl of naturally sweetened whipped cream (I use 1/2 a tablespoon of xylitol to 1 cup of whipping cream), and a dusting of cinnamon pretty these treats up. If you’re feeling adventurous, a teaspoon of maple extract is a delicious addition to the whipped cream garnish!
These individual mini pumpkin cheesecakes are a wonderful THM S dessert (or breakfast!). Easy to pack in lunches, or freeze for later use.
- 1/4 cup ground pecans
- 1 cup 1-2% fat cottage cheese
- 4 Tbsp xylitol (OR 2 Tbsp Gentle Sweet)
- 1 8oz. pkg. cream cheese, softened
- 1/4 cup 0% fat Greek yogurt
- 1/4 tsp xanthum gum
- 1 1/2 tsp vanilla extract
- 1 egg
- 1/3 cup canned pumpkin
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- naturally-sweetened whipped cream
- Preheat oven to 350 F. Place muffin-liners in muffin tin. Divide ground pecans between each muffin liner (approx. 1/2 Tbsp each).
- Add sweetener and cottage cheese to a blender, and blend until smooth. Pour into a large mixing bowl. Beat in cream cheese, yogurt and xanthum gum. Beat in egg and vanilla extract. Stir in pumpkin and spices until well blended. Pour evenly over ground pecans in each muffin tin.
- Bake at 350 F for 20-25 minutes. Cool. Chill for 3 hours. Pipe a swirl of naturally-sweetened whipped cream on top of each cheesecake. Dust with cinnamon.
Optional: add a little maple flavoring to your whipped cream garnish for wonderful flavor!