Ingredients
Main Ingredients
- 16 ounces cream cheese, room temperature
- 2 large eggs, room temperature
- 1/2 cup pumpkin puree
- 1/2 cup monkfruit sweetener (or other keto-friendly sweetener)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat the oven and prepare muffin tin: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners to prevent sticking and ease removal of cheesecakes.
- Mix cream cheese and eggs: In a mixing bowl, beat together the room temperature cream cheese and eggs until the mixture is smooth and creamy, ensuring no lumps remain.
- Add pumpkin and flavorings: Incorporate the pumpkin puree, monkfruit sweetener, pumpkin pie spice, vanilla extract, and salt into the cream cheese mixture. Mix gently until just combined and creamy, taking care not to overmix to maintain a smooth texture.
- Fill muffin cups: Evenly pour the batter into the 12 prepared muffin wells, using a cookie scoop or spoon for consistent portions.
- Bake the cheesecakes: Bake in the preheated oven for 20 minutes or until the cheesecakes are just slightly jiggly in the center, indicating they are perfectly set without overbaking.
- Cool and refrigerate: Allow the cheesecakes to cool completely on the countertop, then transfer them to the refrigerator to chill for at least 4 hours to set and develop flavor.
Notes
- Begin with room temperature cream cheese to avoid lumps and achieve a smoother batter.
- Serve chilled cheesecakes with a dollop of whipped cream and a sprinkle of cinnamon for added flavor and presentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Low Carb
