Sugar-Free Spiced Pumpkin Mini Cheesecakes
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
12 oz. cream cheese, softened at room temperature
3/4 cup Monk Fruit Granulated Zero Calorie Sweetener
2 eggs
7/8 cup canned pumpkin puree
2 T sour cream
1 T white whole wheat or white flour
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/3 tsp. ground ginger
1/4 tsp. Pumpkin Pie Spice
pinch salt
whipped cream for serving if desired
Directions
Make sure cream cheese has softened on the counter before you start the recipe. Preheat oven to 350F/180C. Put 12 foil baking cups into muffin tins and spray foil baking cups well with non-stick spray. Use a small hand mixer to cream together the softened cream cheese, granulated Stevia, and granulated Monkfruit Add canned pumpkin, sour cream, flour , vanilla, cinnamon, ginger, pumpkin pie spice, and salt and gently combine with mixer. Use a 1/4 cup measuring cup to divide the batter among the 12 foil baking cups Bake 40-45 minutes, or until the cheesecakes look set and feel barely firm on top. Let cool 30 minutes, then chill for at least 4 hours or overnight. These mini cheesecakes are best served with a generous dollop of whipped cream on top.