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Microwave Pumpkin Cheesecake

Prep Time3 minutes
Cook Time2 minutes
Total Time5 minutes
Course: Dessert
Servings: 1
Calories: 366kcal

Ingredients

  • 2 ounce Cream Cheese
  • 1 tbsp Pumpkin Puree
  • 2 tbsps Sugar
  • 1 Egg
  • 1 tsp Pumpkin Pie Spice
  • Cinnamon Dash of
  • Caramel, Chopped Pecans, Whipped Cream Optional

Instructions

  • Add the pumpkin puree, softened cream cheese, egg, sugar and pumpkin pie spice to a measuring cup or bowl.
  • Mix these ingredients until combined completely. (Considered using a hand mixer to really break down the cream cheese and get a frothy batter...I tried with just a whisk for the first one and it didn't quite do the trick, a mixer is really preferable).
  • Spray a ramekin and pour the cheesecake batter in.
  • Place the ramekin in a microwave and heat for 90 seconds on full power.
  • Immediately transfer the cheesecake in the ramekin to your refrigerator and cool for 15-20 minutes (or longer if you want a really cold dessert).
  • Take out of the fridge and place a small plate on top of the ramekin, then flip upside down, inverting the cheesecake onto the plate.
  • Serve with whatever toppings make your little heart happy! My heart loves caramel sauce, chopped pecans and whipped cream...with a big cup of coffee on the side! :)

Nutrition

Serving: 1g | Calories: 366kcal | Carbohydrates: 30g | Protein: 9g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 221mg | Sodium: 243mg | Potassium: 180mg | Fiber: 1g | Sugar: 27g | Vitamin A: 3339IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg