Pumpkin Cheesecake

This is a combination of using 3 of my recipes! SO yummy! Even though this uses partial recipes, you'll want to make the full recipes. I call that food prep!
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Course: Dessert
Keyword: Pumpkin Cheesecake
Fuel: S
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 6
Author: Coach Becky

Equipment

Ingredients

The Crust

Cream Cheese Mixture

Pumpkin Pie Batter

Instructions

The Crust

  • Make the graham cracker crumb crust and put 2 TBL (or more) in each muffin base.
  • Bake 12 minutes per the instructions. (You can also bake the full recipe and then portion out 2 TBL for each cup. That's what I did.)
    Use the rest of it for s'mores, pumpkin ice cream. pumpkin smoothies and so much more!

Cream Cheese Mixture

  • While the crust is baking whip the cream cheese, sweetener, and vanilla until smooth. I mix with my mixer.
  • Portion between the 6 large muffin wells. I use the large scoop to portion into each well.

Pumpkin Pie

  • Make the pumpkin pie filling recipe. Pour 1/4 cup of the filling mixture around each scoop of the cream cheese mixture.
  • Smooth it out.
  • I bake the leftover pie filling mixture and have crustless pie. If you double the pie recipe you'll have enough for the 6 cheesecakes and a 9X13 pan.

Bake

  • Bake the cheesecakes at 425° for 10 minutes then reduce to 350° for another 10 minutes.
  • Cool.
  • Enjoy!

Notes

Check out my reel on Instagram and share! Thank you!
If doing the Trim Healthy Lifestyle this is a S recipe.
Find my recommended items HERE!
Tried this recipe?Mention @coach_becky_yoder or tag #icecreambecky!
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