Wednesday, November 5, 2014

Cooking Chronicles: Pumpkin Cheesecake

Hey guys!  It's fall and it's getting colder. Now it just started getting a little chilly in Texas  and it's nowhere as cold as Jersey. I guess you can say it's the one thing I love about Texas! 

During fall I love to eat desserts and try new desserts. One of my favorite desserts is cheesecake. I've only made cheesecake about 3 times in my life and they've been good so far lol. A few weeks ago I bought a whole bunch of pumpkin puree because I am determined to try and make lots of pumpkin recipes. I made protein pumpkin pancakes last Saturday  and it was not good so I will try that again without the protein this weekend. Last week I was also craving cheesecake and pinned a whole bunch of pumpkin cheesecake recipes on pinterest. So last Monday I made up my mind to make pumpkin cheesecake. 

Since I'm on my eat healthy live right journey I wanted to make a healthy cheesecake. The last cheesecake I made I used Greek yogurt and no cream cheese, but I wanted to add a little cream cheese. I bought mini graham cracker crusts so I could make individual sized cheesecakes so I wouldn't be tempted to eat big slices! 


So after researching different recipes I finally came up with my own. The prep time was under 10 minutes and also took under 30 minutes to bake! The longest step was the cooling process, but it was ready in time for dessert! 
Sorry my pictures do it no justice I'll use my camera next time, but I can tell you it was delicious and hubby loved it a lot too! 

Please try the recipe below and let me know what you think!


Kemi's Mini Pumpkin Cheesecake 
Ingredients
4oz light cream cheese

1 T organic greek yogurt *
2 T organic pure pumpkin puree *

2 T brown sugar
4 T egg whites 

1/2 ts pure vanilla extract
1/2 ts pumpkin pie spice mix
(* You can use regular, I had organic at home so that's what I used) 



Instructions
Preheat oven to 350 degrees
Mix all ingredients in mixer or use hand mixer till smooth
Pour into 6 mini graham cracker crusts
Bake for 20-25 minutes (If you see cracks in the cake don't panic, it's supposed to crack)
After baking, take out the oven and let the cakes cool completely on wire rack 

After cooling, let cool in fridge for 1-2 hours depending on your fridge 
Bon Appetit! 


Till next time! Stay blessed!

Kemi O. 







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