Description
Individual pumpkin cheesecakes perfect for a healthy dessert.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 1/4 cup melted coconut oil
- 16 ounces cream cheese, softened
- 1 15-ounce can pumpkin puree
- 3/4 cup sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 2 large eggs
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted coconut oil. Press into the bottom of a muffin tin lined with paper liners.
- In a large bowl, beat cream cheese until smooth. Add pumpkin puree, 3/4 cup sugar, pumpkin pie spice, and vanilla extract. Beat until well combined.
- Add eggs one at a time, beating well after each addition.
- Pour batter over the crusts in the muffin tin.
- Bake for 20-25 minutes, or until set.
- Let cool completely before refrigerating for at least 2 hours.
Notes
- Adjust sugar to your liking.
- You can use a different type of crust, such as gingersnap cookies.
- Garnish with whipped cream or chocolate shavings.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg