This mini pumpkin cheesecakes recipe is Kaufmann 2 approved and will yeild 12 servings. Enjoy!
1 cup almond flour (super-fine)
2 Tbsp sweetener (Monk Fruit or Xylitol)
¼ tsp cinnamon (optional)
pinch of salt
4 Tbsp unsalted butter (melted)
16 oz cream cheese (room temp)
2 large eggs (room temp)
1 cup powdered or regular sweetener (Monk Fruit or Xylitol)
1 tsp vanilla extract
2 tsp pumpkin pie spice
1 tsp cinnamon
½ cup pumpkin puree
Preheat oven to 350°F.
Make the crust: In a large bowl, whisk together almond flour, sweetener, cinnamon, and a pinch of salt. Add melted butter and stir until combined.
Divide the crust mixture among 12 muffin cups lined with paper muffin liners, about 1 Tbsp per muffin cup. Press the mixture down in the cup.
Bake for 5 to 8 minutes or until golden brown.
Make the filling: In a large mixing bowl, add the cream cheese, eggs, powdered sweetener, vanilla, pumpkin pie spice and cinnamon. Mix until smooth and creamy.
Take ⅓ of the filling and mix it with the pumpkin until well combined.
Divide the regular cheesecake filling among the 12 muffin cups and pour over each cooked crust, then top with a tablespoon of the pumpkin mixture.
Bake for 20 to 25 minutes or until the tops look nearly set but still soft to touch.
Remove from the oven and allow to cool, then refrigerate the mini pumpkin cheesecakes for at least 2 hours.