Pumpkin Cheesecake Cupcakes
I can't believe Thanksgiving is a week away. This year has flown by so quickly. But, despite the events that have unfolded, now more than ever is a time to be with the ones we love and celebrate each other. What better way to bond than with food?!
For the next two weeks, I'm doing a Thanksgiving Takeover edition on my YouTube channel, Savoring with Saba, to help you prepare for the holiday. Each week, I'll be sharing 2 recipes that are easy to follow and don't require a lot of ingredients. So, if you're kitchen challenged, I've got you covered. If you haven't already done so, subscribe to my YouTube channel, Savoring with Saba.
To be completely transparent, I don't like cheesecake. There's something about the consistently that's weird to me. But, many of my friends and family are obsessed with cheesecake, so I'm frequently making it for them. One of my most requested recipes is this low carb, keto friendly version of pumpkin cheesecake cupcakes. I make cheesecake cupcake batches every Thanksgiving and Christmas and usually get requests for the recipe. So being the generous person that I am, I decided to share it this year. You're welcome! 😉
Cheesecake actually isn't difficult to make, so don't feel overwhelmed if you struggle in the kitchen. Unlike typical baked goods that require you mix dry and wet ingredients separately before combining, you're literally going take all the ingredients listed below, mix them together, bake them, and let them cool.
This is one of my favorite cheesecake cupcake recipes to make because it has a rich pumpkin flavor (that isn't overpowering), and you still taste some of the important flavors like vanilla and sweetness from the monk fruit sweetener. I also love that the cheesecake cupcakes are portable and easily shareable (a win-win)!
Typically, after you bake cheesecake, you need to let it cool completely. This can take several hours. To help speed up the process, I let these cool in the fridge instead of leaving them out to cool. Leave the mini cheesecakes in the liners when cooling. This will help them retain their shape when you're ready to serve them.
Once these are completely cooled, top with whipped cream and sprinkle of cinnamon and enjoy! I'm wishing you a happy and safe Thanksgiving and as always...happy savoring!
Update: I'm capturing the entire baking process and posting more pictures to guide you. Thanks for the feedback and keep it coming!
16 ounces cream cheese, room temperature
2 large eggs, room temperature
1/2 cup pumpkin puree
1/2 cup monk fruit sweetener, or other low carb sweetener
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
1/8 teaspoon sea salt
whipped cream (to garnish)
cinnamon (to garnish)
Preheat oven to 350 degrees.
Mix the cream cheese and eggs until smooth and creamy.
Add the pumpkin puree, sweetener, pumpkin pie spice, and vanilla to the cream cheese/egg mixture and mix until smooth and creamy. Be careful not to overmix.
Either grease or line muffin pan with liners (I used silicone liners, but paper liners work, too). Pour the batter evenly between the muffin cavities.
Bake for 20 minutes or until just slightly jiggly in the center.
Let cheesecake cupcakes cool for a few minutes on the counter before transferring to the refrigerator to finish cooling. Total cooling time is between 2- 4 hours.
* Nutrition facts have been sourced as a courtesy. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, as these do not affect blood sugar in most people. I try to be accurate, but feel free to make your own calculations.
Serving Size: 1 mini pumpkin cheesecake per serving
Total Carbs- 11g
Net Carbs- 3g
Sugar Alcohols- 8g
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