90 Second Keto Pumpkin Cheesecake🎃

Shared by DeniseM

I’m all for something that takes 90 seconds and tastes good! You can also just microwave this super yummy, quick pumpkin cheesecake in the same cup you mix it in! (I did mix it in a separate bowl though) This recipe is so easy you could be making cheesecake every day, even for breakfast! I’m down for that.

Here’s how to make this yummy recipe from LowCarbLove! Mayra does such a great job!

Ingredients

Cream Cheese

Pumpkin Purée

One Egg

Pumpkin Pie Spice

Powdered Allulose or Powdered Stevia to save on Carbs (Another Pro tip, just put granular sweetener in a blender and it magically turns into powder!)

Dash of Vanilla (I also added a dash of maple extract)

Here is the written recipe!

https://www.lowcarblove.com/blog/90-second-pumpkin-cheesecake

There was a pro tip listed on YouTube to microwave 2 Tablespoons of pumpkin purée first to reduce it down to one Tablespoon. I actually forgot to do this and just used two tablespoons of pumpkin purée. I do think this is a good idea though.

I put all the ingredients in a separate bowl and used an electric whisk to blend everything really well, particularly the softened cream cheese.

Then pour this mixture into a microwave safe greased ramekin. I didn’t expect it to be this full and thought it was going to run all over the microwave, but it didn’t. YAY!

I’m not sure if there was more liquid because I didn’t reduce the pumpkin purée or what exactly, but I set the microwave for 90 seconds and it ended up taking about 3-4 minutes. You want to see the cheesecake pull away from the sides and for the center to not look wet any longer and look cooked. Place in the fridge to cool for an hour or two, this is the hard part!

Take the cheesecake out of the fridge when chilled and top with whipped cream and cinnamon. You can even do a flavored whipped cream with brandy, vanilla or maple extract, or any flavor of stevia you like. This easy, little cheesecake was delicious and would be great for a holiday dessert too!