In preparation for Thanksgiving Day, I made a big Turkey, Cheesy Mashed Potatoes, Gravy, Stuffing Muffins, Green Bean Casseroles, Sweet Potatoes, Cranberry Sauce, Pineapple Fluff Salad , Pumpkin Pies, Pecan Pie Bites, Whipped Cream, and Apple Pies. I know what you’re thinking. You’re thinking the same thing I’m thinking. There may not be enough food! What will we do if we run out of food?
So I made more food. Just in case, you know?
Actually, I’m not worried about having enough food. But looking over that list, there is a definite shortage of cheesecake. It also occurred to me that I might enjoy a low sugar dessert on Thanksgiving day. That is why I took my Low Sugar Pumpkin Cheesecake recipe and adapted it to make fun these Pumpkin Cheesecake Cups.
We can all sleep better now knowing that along with the other 26 dishes on the Thanksgiving buffet, there will also be low sugar cheesecake. I’m not sure the day would have been complete otherwise.
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.
I found it fun to use fall-colored muffin cup liners for the occasion. Come Christmastime, I’ll use red and green. :)
I made the filling with stevia and was concerned that others might not like them as a result. But since the shortbread crust has a little sucanat and is so buttery and yummy, that balances the taste out for others. As for me, I think they are perfectly sweetened. In fact, I’m having to hold back to save the majority of these for Thanksgiving day. After all, there would be a definite void on the table if there were only 26 food choices and no cheesecake whatsoever.
Here’s to a wonderful holiday weekend! Happy Thanksgiving!