Not enough time (or too lazy) to make homemade crust for a pumpkin pie this Thanksgiving? Want a really fast and easy dessert that your family will think you spent hours preparing?
After roasting a turkey and making homemade stuffing, mashed potatoes, sweet potatoes, brussel sprouts, and more, I’m exhausted! The thought of having to make a dessert that lives up to that meal is too nerve racking and time consuming for me to try doing, but I still need my pumpkin fix for the holiday!
These individual pumpkin cheesecakes are sweet, creamy and delicious and take no time to whip up.
Kenya loved watching them bake and then was totally bummed that he had to wait until they cooled before he got his little mitts on them. I’m pretty sure it was worth the wait though, since he scarfed his up in no time flat!
Individual Pumpkin Cheesecakes
Ingredients
- 8 oz Cream Cheese, softened (I softened mine on a plate for 20 seconds in the microwave)
- 1 15 ounce can pumpkin puree
- 2 eggs
- 1 Tsp cinnamon
- 1/4 Tsp nutmeg
- 1/2 Cup agave or honey
Instructions
- Preheat oven to 400 degrees.
- In a mixer or in a bowl with beaters, beat the cream cheese until creamy and smooth.
- Add the pumpkin and mix until smooth and combined.
- Add the eggs one at a time and beat until combined.
- Add the remaining ingredients and combine.
- Pour into 8 ramekins and fill 3/4 full.
- Bake for 25 minutes.
- Cool and serve.
It says or honey
There are different sizes out there. What sizes are to be used in this recipe?
What role do the eggs play in this recipe?
Can I replace with water or applesauce and achieve the same or similar outcome?
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I would bake the day before and store in the fridge until ready to serve!
Can these be made the night before and then baked the next day- or baked the day before and put in the frig??
That is crushed graham crackers! You could also do crushed gingersnap or chocolate cookies! 🙂 Look at the bottom of the recipe card and you’ll see a little list of accompaniments! 🙂
It looks like there’s something crumbled and delicious on top in the picture. Am I missing an ingredient?
6 ounce!
What size ramekins do you use?
Thank you, I’ve recently been searching for info approximately this topic for a while and yours is the best I’ve discovered so far. However, what in regards to the bottom line? Are you positive in regards to the supply?
Yummy!!! So delicious!
I made this as a dessert for our Thanksgiving supper (Canadian) and everybody (parents-in-law, husband, and I) loved them, including my 16-month old son. Delicious!
the cook time will be longer and heat may have to be lowered to 350. I have not tested it but let me know how they turn out!
If I make one large one instead of 8 small ones, is the cook time and heat the same?
No 🙂 just use what you have, I am sure it will be awesome!
If I make this recipe with pumpkin puree I made myself are there any suggestions you would make to alter the recipe?
Sounds like a delicious checikn pot pie if puff pastry is only used to cover the top. I can’t think of anyone that I know that actually dislike checikn pie really! They are great, pies are like an Australian iconic food!
In one of her video’s I believe she sprinkled crumbled graham crackers all over the top instead of making a crust.
how would you make a large cheesecake with this? Do you also need to make a crust? Thanks!
I would try doing it in a cupcake pan, but ramekins vs. pans, they conduct different levels of heat, so the pan might burn the edges of the cheesecake. Just watch it carefully 🙂
I don’t have ramekins, can I bake in paper cups in a cupcake pan??
Um, everyone these days seems to have their own definition for “healthier” based on what guru they are following. It would be polite to suggest coconut milk as a possible substitute, not to tell the author what to do.
instead of cream cheese, use coconut milk which is much healthier than dairy. Also, please try to avoid using the microwave as the emitted EMFs are damaging to your health.
If you don’t have agave what can you use a substitute?