Low Sugar Pumpkin Cheesecake Cups
- Shortbread Crust:
- 3 cups whole wheat flour (I use freshly ground hard white wheat for this)
- ½ cup sucanat (or brown sugar if you prefer)
- 1½ cups melted butter
- Pumpkin Cheesecake Filling:
- 2 8-ounce packages softened cream cheese
- 1½ cups heavy whipping cream
- 2 cups pureed pumpkin
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- Real maple syrup or liquid stevia to taste (I used 4 droppers full of stevia)
- Make crust by stirring flour and sucanat together in a bowl.
- Add melted butter, combining well.
- Press mixture into 24 paper-lined muffin cups.
- Bake in a 350° oven for 10-15 minutes or until golden brown.
- Allow crust to cool completely.
- Blend all pumpkin cheesecake filling ingredients together until smooth.
- Scoop into prepared shortbread crust cups.
- Spread until smooth.
- Chill in refrigerator for at least two hours before serving.
Recipe by Heavenly Homemakers at https://www.heavenlyhomemakers.com/low-sugar-pumpkin-cheesecake-cups
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