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Pumpkin Cheesecake for 1

It was a “dessert first” kind of night.

pumpkin cheesecake

It was a long and awesome day of teaching, capped off by team-taught Zumba class and a tubing class, and all I wanted when I got home was some sweatpants.. and pumpkin cheesecake. I’ve been scheming of this recipe for a couple of days, because I wanted a few things to happen:

1) No crust. I always skip out on the crust anyway (the filling is always better!) so why mess around with it?

2) Goat cream cheese. We’ve had a long and deep relationship and and I had yet to make a cheesecake out of it

3) Low sugar. I love cheesecake, but don’t really love how I feel after eating it. [Although a slice of Red Velvet from the Cheesecake Factory as a treat is worth the sugar coma that follows]

So here ya go:

A 150-calorie slice of cheesecake heaven, minus the sugar coma, plus an awesome dose of nutrients (B vitamins, iron, vitamin A and 9g of protein)

MY OTHER RECIPES


Low Sugar Pumpkin Cheesecake for 1

Makes 3 servings… 1 for now and 2 to freeze for breakfast a rainy day.

Ingredients:

ingredients

-1/2 can pureed pumpkin

-3.5 oz goat cream cheese (or cream cheese of choice- Toffutti or regular would work just as well)

-1/4 t cinnamon

-1/8 t nutmeg

-1 egg (or flax egg)

-Sweetener of choice: I used a mix of 1 t honey and Stevia

-1 T flour of choice (I used GF baking mix)

-1 t vanilla

1. Preheat the oven to 350.

In a large bowl, mix the cream cheese, pumpkin, cinnamon and nutmeg. Next add your sweetener of choice to taste. You will want to make it a little bit sweeter since the egg with dilute the mixture. I used a mix of honey and Stevia, but feel free to use maple syrup, agave, regular sugar, or Sucanat until you get it to the sweetness you like.

mixture

2. Add the egg, flour and vanilla and mix well.

3. Distribute the mixture evenly into 3 ramekins or soufflé dishes

cheesecake

and bake in a water bath for 30-35 minutes, until firm.

water bath

The water bath helps prevent cracking- just place them on a cookie sheet with a 1/2 inch or so of water.

cheesecake (2)

4. Let cool, and then place in the fridge to chill for at least 30 minutes. <— if you can wait that long

5. Feast 🙂

I’d imagine that these taste even more amazing the next day, but the one that the Pilot and I shared was pretty fantastic. I love the fact that they’re instant portion control, and the nutrition stats are probably the best I’ve seen for a cheesecake 😉 It ranks right up there with my favorite cake in a mug.

image

image

Not. Too. Shabby.

Hope you love it 🙂 Let me know what you think!

We’re off for cocktails and mocktails.

xoxo

Gina

Filling or crust? When it comes to pie or cheesecake, I’m all about the filling, but for pizza, crust wins.

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78 Comments

  1. laura on November 10, 2011 at 9:34 pm

    such a great idea! can’t wait to try it. 🙂

  2. Amanda on November 10, 2011 at 9:38 pm

    I love this! I’m wondering if I could sub in vegan cream cheese for the goat cream cheese? The stats on this are awesome. 🙂

    • Fitnessista on November 10, 2011 at 9:41 pm

      You totally could 🙂

  3. Keri @ Mrs.RAWnk on November 10, 2011 at 9:42 pm

    Yum! This is getting pinned!

  4. Tina @ Faith Fitness Fun on November 10, 2011 at 9:42 pm

    That does sound like a very yummy and satisfying snack/treat. Definitely want to give it a go.

  5. Karen on November 10, 2011 at 9:45 pm

    Omg this sounds sooooooo good!! I love anything cheesecake & pumpkin!!

    Thanks for sharing!! 🙂

  6. Smylee on November 10, 2011 at 9:52 pm

    Drool.

  7. Katelyn @ Chef Katelyn on November 10, 2011 at 9:52 pm

    Ahhh so much protein!!! Fobsessed. I hope weggie’s has goat cream cheese or I’ll probably cry

  8. Katie Oz on November 10, 2011 at 10:00 pm

    Oooooh I can’t wait to make this! Thank you so much!

  9. Karina on November 10, 2011 at 10:00 pm

    Looks delicious! Have to give this recipe a try over the weekend.

  10. Julie on November 10, 2011 at 10:04 pm

    I can’t wait to try this Gina! Thanks for the recipe 🙂

  11. Krystina (Organically Me) on November 10, 2011 at 10:05 pm

    These look pretty great, but I would have loved a nice graham cracker crust on the bottom. 🙂

    • Fitnessista on November 10, 2011 at 10:24 pm

      put a gingersnap cookie on the bottom 🙂

      • Allison on November 11, 2011 at 9:21 am

        Oh and Trader Joe’s has a great gluten free one! So excited to try this 🙂

  12. Heather on November 10, 2011 at 10:05 pm

    Awesome! Love cheesecake, but hate crust. I always eat the filling and leave the crust. What do you think about almond or coconut flour instead of GF baking mix?

    • Fitnessista on November 10, 2011 at 10:24 pm

      i’d do coconut- almond would be a little too grainy

  13. Katheryn on November 10, 2011 at 10:07 pm

    Looks good, but I’m a crust girl. Crust for pie and pizza.

  14. Alyse on November 10, 2011 at 10:11 pm

    I’m the opposite: crust on cheesecake, non-crust on pizza.

    Looks delish!

  15. Layla on November 10, 2011 at 10:20 pm

    Aaaaaah! Someone pin those so I can repin… it won’t work for me, but I HAVE to save this! It looks like heaven.

  16. Allison on November 10, 2011 at 10:21 pm

    i’ve been wanting to make pumpkin cheesecake this fall. Yum! I love pie, especially the filling, but i like the crust as well, as long as there isn’t too much!

  17. Allison on November 10, 2011 at 10:21 pm

    i’ve been wanting to make pumpkin cheesecake this fall. Yum! I love pie, especially the filling, but i like the crust as well, as long as there isn’t too much!

  18. Kerryne on November 10, 2011 at 10:22 pm

    GENIUS!

    I was also wondering about coconut flour. Would that work out?

    • Fitnessista on November 10, 2011 at 10:23 pm

      i think it definitely would!

  19. lindsay on November 10, 2011 at 10:24 pm

    oh good stuff gina. I love my goats milk yogurt, what a great way to use it. its tangy and creamy.

  20. Averie @ Love Veggies and Yoga on November 10, 2011 at 10:28 pm

    Gina it looks great! Love that it makes a small portion…usually after 1 or 2 pieces of cheesecake, I’m good for about 6 months. Don’t need a dozen slices wondering what I’m going to do with all of it.

    Filling or crust? = filling, all the way!! The only time I like crust if it’s a graham cracker crust sweetened with cinnamon and sugar…or something similar 🙂

  21. kathleen @ the daily crumb on November 10, 2011 at 10:32 pm

    this recipe seems too good to be true!

    i have to admit, i’m a crust girl… but only if it’s graham cracker. i might have to throw this into a single serve gcc when i try it this weekend. perfection!

  22. Jenny on November 10, 2011 at 10:37 pm

    When you say to “bake in a water bath”, is that in the oven or just sitting on the counter? Will the egg be ok to eat if not baked? Just wanted to clarify because it sounds delicious & i can’t wait to try it!

    • Fitnessista on November 10, 2011 at 10:48 pm

      In the oven at 350 🙂

  23. Meg on November 10, 2011 at 10:47 pm

    I bet this would be awesome with cocoa too 🙂

  24. Erin @ Girl Gone Veggie on November 10, 2011 at 10:53 pm

    I love crust on cheesecake but that one looks so good I wouldn’t even miss it!

  25. Ashley @ My Food 'N' Fitness Diaries on November 10, 2011 at 10:54 pm

    This looks SO good!! So simple, so healthy, and so delicious looking! I actually love the crust on cheesecake and pies, so I might add some crumbled graham cracker in there too. 🙂 And I’m totally with ya on the love for Red Velvet Cheesecake from Cheesecake Factory – oh boy, heavenly!

  26. Hillary [Nutrition Nut on the Run] on November 10, 2011 at 11:02 pm

    G-free gingersnaps would be tasty on top!

  27. Carolyn on November 10, 2011 at 11:06 pm

    Delicious! I can’t wait to give this one a try. I think it will be amazing without crust but making a crust out of almond meal could be lovely also!

    • Heather on November 11, 2011 at 1:23 am

      I did a hazelnut/pecan meal crust for pumpkin pie last week and it was so good!

  28. RachelG on November 10, 2011 at 11:16 pm

    I just made a Trader Joes run today and picked up pumpkin in the hopes that baking would soon commence! Can’t wait to try this out!! 🙂

  29. Mary on November 10, 2011 at 11:41 pm

    I noticed you used a GF baking mix, but the recipe also says flour of choice. Baking mixes usually have salt and baking powder mixed in…do I need to add that if I am using reg. flour?
    Thanks, going to make this for sure!

    • Fitnessista on November 11, 2011 at 12:49 am

      i think regular flour should work just fine

      • Mary on November 11, 2011 at 8:44 pm

        thanks!

  30. Ayla on November 10, 2011 at 11:56 pm

    Haha I can’t help but notice Bella in the background, staring at that cheesecake <3. My dog is a Bichipoo. Can Bella be his girlfriend? He is just as sassy.

    • Fitnessista on November 11, 2011 at 12:49 am

      she said yes 🙂

  31. Living, Learning, Eating on November 11, 2011 at 12:31 am

    Crust all the way! Especially in pie (I like biting on things and filling by itself is just too ooey gooey for me). 😛

  32. Sylvia on November 11, 2011 at 12:48 am

    This is a fantastic idea. I do love the crust though BUT only when I make it. I can control the butter and I like to add seasonings to it. It’s just a waste if it’s bland and butter soaked.

  33. Koko @KokoLikes on November 11, 2011 at 1:45 am

    LOVE desserts for ONE, then you can’t go overboard 🙂

  34. Ali on November 11, 2011 at 2:20 am

    Looks great girl! You are right, it is filling all the way. The best recipes always come from the cravings we have, no?

  35. Mahealani @ Beauty, Brains, and Balance on November 11, 2011 at 2:31 am

    I love individual cheesecakes! Instant portion control, as long as you put the extra away somewhere safe (and high up). My can of pumpkin has been waiting in the cabinet for the right recipe. I think I just found it!

  36. yolie @ practising wellness on November 11, 2011 at 3:56 am

    Mmmm…that fake cheesecake sounds amazing! I love that you includes the nutrition stats too – they’re great! 🙂 it’s always helpful to know! 🙂 must make! sounds like you had a wonderful day at “the office” – I love how you totally dig your job 🙂 xyx

  37. Janine @ThePurpleGiraffe on November 11, 2011 at 7:29 am

    Mmmm I loooove cheesecake. And am finding that I’m loving pumpkin this season too! I made “pumpkin pie” overnight oats for breakfast this morning, and zomg, amazing. I’m thinking that you could double this recipe and put it in a pie plate to bring for Thanksgiving! 6 servings!

  38. Chelsea @ One Healthy Munchkin on November 11, 2011 at 8:23 am

    I looove my mom’s flaky pie crusts, but the filling is always the best part. This looks awesome! 😀

  39. Lauren @ Chocolate, Cheese and Wine on November 11, 2011 at 8:48 am

    I totally agree with you: I am all about the filling, crust is overrated except for pizza.

  40. Megan on November 11, 2011 at 9:11 am

    I LOVE a good crust. I reaaaaally wish I didn’t, since no GF crust has been able to meet my desires!

  41. Joelle (On A Pink Typewriter) on November 11, 2011 at 11:28 am

    Oh my gosh, this looks amazing!! You always have the best healthy dessert ideas.

  42. Emily on November 11, 2011 at 11:49 am

    These look so simple and delicious! I’m definitely a filling girl. I always pick around the crust.

  43. chelsea on November 11, 2011 at 11:52 am

    I completely agree with the filling for pie and crust for pizza. Mmm I want some pizza now hahah!

  44. Sonia (the Mexigarian) on November 11, 2011 at 12:01 pm

    totally love cheesecake filling. i am a sucker for it. but I do love pizza crust. yeah, I always eye people’s un eaten crusts and ask if they are going to it it. lol.

  45. Lisa @ Fresh Spinach on November 11, 2011 at 12:07 pm

    I have been wanting to make a whole vegan pumpkin cheesecake for a Thanksgiving… perhaps I can use your recipe here as a jumping off point. Thanks!

  46. Liz @ Southern Charm on November 11, 2011 at 12:41 pm

    Great idea!! Can’t wait to try this!!!

    I like the filling and the crust, but when the filling is good, I’ll take it 🙂

  47. Moni'sMeals on November 11, 2011 at 1:00 pm

    you nailed this one. I would most likely put some cookies on the bottom and call it a day. 🙂

  48. Claire @ Live and Love to Eat on November 11, 2011 at 2:47 pm

    I was thinking of a similar no-bake version using pureed cottage cheese – I don’t have the patience for baking a cake for 1! 🙂

    • Fitnessista on November 11, 2011 at 3:26 pm

      Technically you get 3 though 😉

  49. kayleigh on November 11, 2011 at 3:35 pm

    this is in the oven right now!! i totally didn’t eat any of the uncooked filling by the spoonful or anything 😉
    smells amazing!!

  50. Laura@mypurposefullife on November 11, 2011 at 3:45 pm

    Wow these look so good! I like filling and crust equally. I just love anything resembles a pie. 😉 the nutrition stats make this even more desirable, though. Thanks for sharing!

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