When my dear friend, Marisa, told me I should make a pumpkin version of my Almond Crusted Breakfast Cheesecakes I was happy to oblige. I have a new Vitamix to play with and I’m having a blast getting to know it. This was the perfect recipe in which to try out a few different techniques. Marisa really just wanted to be my taste tester at our women’s group meeting this week. I don’t blame her. I’m always happy to taste cheesecake.
The reason these cheesecakes are more suitable for breakfast than regular cheesecake is that they use cottage cheese which has higher protein. I feel slightly guilty eating regular cheesecake for breakfast. These are breakfast guilt free.
I’ve had my Vitamix Professional Series 750 for a total of 5 days and I’m in love with it already. It can clean itself. It can cook soup. And it can do almost anything else I’d ever want in a kitchen tool. It can’t bake cakes but I guess they needed to draw the line somewhere. This thing is a beast. It can make nut butters, batters, frozen desserts, smoothies, juices, nut milks, flour, and dough.
I’m already planning a few more Vitamix recipes for the next couple of months. I’ve been craving Apple Pie Ice Cream ever since Ben & Jerry’s discontinued it about 15 years ago so that is on the agenda. And maybe a sweet Christmas bread.
Dump in the ingredients. Less than a minute later you have the perfect pumpkin cheesecake batter. It was so good I had to refrain myself from drinking it.
Pecan Crusted Pumpkin Breakfast Cheesecake – Low Carb, Sugar & Grain Free, THM S
Crust Ingredients:
2 cups pecans
2 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend)
4 tbsp salted butter
1/2 tsp cinnamon
Filling Ingredients:
16 oz 2% or 4% milkfat cottage cheese
8 oz cream cheese
1 cup of pumpkin puree
6 eggs
1 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
1 tsp vanilla extract
1 tsp cinnamon
Directions:
Preheat the oven to 350. In the Vitamix pulse the pecans, 2 tbsp sweetener, 1/2 tsp cinnamon, and 4 tbsp butter until a coarse dough forms. Grease two twelve hole standard silicone muffin pans or line metal tins with paper or foil cupcake liners. I used a silicone muffin pan for this and the cheesecakes popped out really easily. Divide the dough between the 24 holes and press into the bottom to form a crust. Bake for 8 minutes.
Meanwhile, combine the ingredients for the filling in the Vitamix (you don’t need to wash it after making the crust). Pulse until smooth. You may need to scrape down the sides. Divide the batter between the muffin cups. Bake for 30-40 minutes until the centers no longer jiggly when the pan is lightly shaken. Cool completely. Refrigerate for at least 2 hours before trying to remove them if you didn’t use paper or foil liners. Serve with whipped cream and a sprinkle cinnamon.
Notes:
This makes 24 individual cheesecakes. They freeze really well! I wrapped them in plastic wrap and froze them individually. To serve just thaw in the fridge overnight and then top with some whipped cream and cinnamon. I eat two for breakfast or one as a snack.
If you forget to line the metal cupcake pans with paper or foil liners they are a pain to get out and you lose some of the crust. Learn from my mistake and line your pans or use a silicone cupcake pan.
Yields 24 cheesecakes
20 minPrep Time
30 minCook Time
50 minTotal Time
Save RecipeIngredients
- 2 cups pecans
- 2 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend)
- 4 tbsp salted butter
- 1/2 tsp cinnamon
- 16 oz 2% or 4% milkfat cottage cheese
- 8 oz cream cheese
- 1 cup of pumpkin puree
- 6 eggs
- 1 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
- 1 tsp vanilla extract
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350. In the Vitamix pulse the pecans, 2 tbsp sweetener, 1/2 tsp cinnamon, and 4 tbsp butter until a coarse dough forms. Grease two twelve hole standard silicone muffin pans or line metal tins with paper or foil cupcake liners. I used a silicone muffin pan for this and the cheesecakes popped out really easily. Divide the dough between the 24 holes and press into the bottom to form a crust. Bake for 8 minutes.
- Meanwhile, combine the ingredients for the filling in the Vitamix (you don’t need to wash it after making the crust). Pulse until smooth. You may need to scrape down the sides. Divide the batter between the muffin cups. Bake for 30-40 minutes until the centers no longer jiggly when the pan is lightly shaken. Cool completely. Refrigerate for at least 2 hours before trying to remove them if you didn’t use paper or foil liners. Serve with whipped cream and a sprinkle cinnamon.
Notes
This makes 24 individual cheesecakes. They freeze really well! I wrapped them in plastic wrap and froze them individually. To serve just thaw in the fridge overnight and then top with some whipped cream and cinnamon. I eat two for breakfast or one as a snack.
If you forget to line the metal cupcake pans with paper or foil liners they are a pain to get out and you lose some of the crust. Learn from my mistake and line your pans.
| Nutrition Facts |
| Amount Per Cheesecake |
|
Calories 160
|
|
%Daily Value
|
|
Total Fat 14.1g
22%
|
|
Saturated Fat 4.6g
23%
|
|
TransFat 0.0g
|
|
Cholesterol 58mg
19%
|
|
Sodium 134mg
6%
|
|
Total Carbohydrates 3.5g
1%
|
|
Dietary Fiber 1.5g
6%
|
|
Sugars 0.9g
|
|
Protein 5.9g
|
|
Vitamin A 37%
Vitamin C 1%
|
|
Calcium 4%
Iron 4%
|
Want updates?
Subscribe to my weekly email newsletter on the right of this page.
Want to save money by making your own sugar free sweetener blend similar to Gentle Sweet? Check out my sweetener post here.My affiliates: Amazon
iherb - large selection, good prices
Jet - save 15% with code TRIPLE15
Thrive Market - free apple cider vinegar
Want updates?
Subscribe to my weekly email newsletter on the right of this page and receive my Easy Family Dinners eBook for free.
You can also follow me on Facebook, Twitter, Instagra
Comments