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Microwave Pumpkin Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 20 reviews
  • Author: Kimberly
  • Prep Time: 3 minutes
  • Cook Time: 2 minutes
  • Total Time: 5 minutes (plus chilling time)
  • Yield: 1 serving
  • Category: Dessert
  • Method: Microwaving
  • Cuisine: American
  • Diet: Vegetarian

Description

This Microwave Pumpkin Cheesecake is a quick and easy single-serving dessert perfect for fall cravings. Creamy pumpkin-flavored cheesecake is cooked in just 90 seconds in the microwave, then chilled and topped with caramel sauce, chopped pecans, and whipped cream for an indulgent finish.

Ingredients

Main Ingredients

  • 2 ounces cream cheese, softened
  • 1 tablespoon pumpkin puree
  • 2 tablespoons sugar
  • 1 large egg
  • 1 teaspoon pumpkin pie spice
  • Dash of cinnamon

Toppings

  • Caramel sauce
  • Chopped pecans
  • Whipped cream

Instructions

  1. Combine Ingredients: In a measuring cup or medium bowl, add the pumpkin puree, softened cream cheese, egg, sugar, pumpkin pie spice, and a dash of cinnamon.
  2. Mix Batter: Blend all the ingredients thoroughly until smooth and well combined. Using a hand mixer is recommended to fully break down the cream cheese and achieve a frothy texture; a whisk can be used but may produce a less smooth batter.
  3. Prepare Ramekin: Lightly spray a microwave-safe ramekin with nonstick spray to prevent the cheesecake from sticking during cooking.
  4. Pour Batter: Pour the prepared cheesecake batter into the ramekin and smooth the top with a spatula if necessary.
  5. Microwave Cook: Place the ramekin in the microwave and cook on full power for 90 seconds. The cheesecake will set quickly due to the high heat, so watch carefully.
  6. Chill: Immediately transfer the cooked cheesecake to the refrigerator. Chill for at least 15 to 20 minutes, or longer if you prefer a firmer, colder dessert.
  7. Unmold: When ready to serve, remove the cheesecake from the fridge, cover the ramekin with a small plate, then invert to release the cheesecake onto the plate.
  8. Add Toppings and Serve: Top the pumpkin cheesecake with caramel sauce, chopped pecans, and whipped cream as desired. Enjoy your quick and delicious dessert!

Notes

  • Ensure the cream cheese is softened to room temperature for easier blending and smooth texture.
  • Adjust cooking times slightly depending on your microwave’s wattage; higher wattage may cook faster.
  • Use full-fat cream cheese for the creamiest texture and best flavor.
  • Chilling the cheesecake after microwaving is important to allow it to firm up properly.
  • Can substitute pumpkin pie spice with your own mixture of cinnamon, nutmeg, ginger, and cloves.

Find it online: https://slsrecipes.com/microwave-pumpkin-cheesecake-recipe/