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. Especially Keto Pumpkin Cheesecake with Pecan Crust.
The reason a mini Keto Pumpkin Cheesecake with Pecan Crust is 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.
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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.
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 butter, batters, frozen desserts, smoothies, juices, nut milk, 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.
Mini Keto Pumpkin Cheesecake with Pecan Crust – Low Carb, Sugar & Grain Free, THM S
This makes 24 individual Keto Pumpkin Cheesecake with Pecan Crust. 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.
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How can anyone not love mini pumpkin cheesecakes? It is rich and creamy with the flavors of fall in every bite. Now you can even eat it for breakfast with a mini Keto Pumpkin Cheesecake with Pecan Crust.
- 2 cups pecans
- 2 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
- 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
- 1 tsp vanilla extract
- 1 tsp cinnamon
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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.
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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.
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.
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