Name: Microwave Pumpkin Cheesecake Recipe
Prep time: 5 min
Cook time: 2 min
Total time: 40 min
Cuisine: American
Ingredients: 1 graham cracker, crushed; 1 teaspoon melted butter; 4 ounces cream cheese, softened; 1/4 cup canned pumpkin puree; 1 egg; 3 tablespoons granulated sugar; 1/2 teaspoon vanilla extract; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; Pinch of salt

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If you dream about cheesecake but don’t want to wait hours or fire up your oven, you’re in for a treat with this Microwave Pumpkin Cheesecake Recipe! In just five minutes of prep and a quick zap in the microwave, you’ll have all the rich, spiced, velvety flavor of classic pumpkin cheesecake in a single serve. This clever shortcut is pure dessert joy—cozy pumpkin flavors, creamy cheesecake texture, and the comfort of your favorite coffee mug. Whether you’re treating yourself to a weeknight sweet or surprising someone with a personal dessert, you’ll adore how satisfying (and easy!) this recipe is.

Microwave Pumpkin Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is how a handful of simple, wholesome ingredients transform into something truly special. Each element adds its personality to the final dessert—creamy, spiced, a little crunchy, and sweet. Let’s take a quick look at what you’ll need and why these choices matter so much for the ultimate Microwave Pumpkin Cheesecake Recipe.

Cream Cheese (4 ounces, softened): This is the heart of your cheesecake, delivering luxurious richness and smoothness.
Canned Pumpkin Puree (¼ cup): Adds that signature golden-orange hue and earthy, autumnal flavor.
Egg (1): Helps set the cheesecake to the perfect, custard-like texture.
Granulated Sugar (3 tablespoons): Balances the tang of cream cheese and brings out the pumpkin’s natural sweetness.
Vanilla Extract (½ teaspoon): Enhances all the warm, sweet notes in this dessert.
Ground Cinnamon (¼ teaspoon): Essential for that unmistakable pumpkin spice aroma.
Ground Nutmeg (⅛ teaspoon): Adds depth and a touch of warmth, making the cheesecake extra cozy.
Pinch of Salt: Just enough to make all the other flavors pop!
Graham Cracker (1, crushed): Classic, slightly sweet crunch for the perfect single-serve crust.
Melted Butter (1 teaspoon): Binds the crust and adds luscious richness.

How to Make Microwave Pumpkin Cheesecake Recipe

Step 1: Make the Graham Cracker Crust

Start by crushing your graham cracker into fine crumbs (a zip-top bag and a rolling pin make this easy!). Mix these crumbs in a small bowl with the melted butter until the mixture resembles wet sand—the butter will really bring everything together. Spoon this into the bottom of a large microwave-safe mug or ramekin and press it down firmly to form a cozy crust. This step adds that iconic cheesecake crunch and gives your dessert a solid, nostalgic base.

Step 2: Whisk Up the Pumpkin Cheesecake Filling

In another bowl, add your softened cream cheese, pumpkin puree, egg, sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk everything together until perfectly smooth and creamy. Take a minute here to really blend thoroughly—no one wants lumps in their cheesecake! The mix should be velvety and bright, promising all those classic pumpkin spice flavors in every bite.

Step 3: Assemble and Microwave

Pour the pumpkin cheesecake filling right over your pressed crust. Gently tap your mug or ramekin on the counter to release any sneaky air bubbles that could affect the texture. Then, microwave uncovered on high for 90 seconds to 2 minutes, keeping an eye on it near the end. The cheesecake is ready when the top looks set and isn’t jiggly in the center. Every microwave is a little different, so don’t worry if it takes a few extra seconds.

Step 4: Chill and Let the Magic Happen

Careful, it’s hot! Let your cheesecake cool for a few minutes at room temperature, then pop it in the fridge for at least 30 minutes (longer if you want a firmer texture). The chilling not only sets your Microwave Pumpkin Cheesecake Recipe, but it also gives the flavors time to mingle and mature—seriously, don’t skip this part if you want that perfect creamy bite.

How to Serve Microwave Pumpkin Cheesecake Recipe

Garnishes

One of the best parts of making a single-serve cheesecake is getting to top it exactly the way you love. Generously dollop on some whipped cream and add a sprinkle of extra cinnamon or nutmeg for a bakery-style finish. You could even add a touch of salted caramel sauce or a few toasted pecans if you’re feeling fancy!

Side Dishes

Since this is such a rich and cozy treat, keep your side simple: a mug of hot coffee or a spicy chai latte is the perfect partner. If you’re serving this at a dinner party, pair it with a platter of fresh fruit—like thinly sliced pears or crisp apples—to cut through the richness and round out your autumn-inspired dessert table.

Creative Ways to Present

Individual cheesecakes are all about personal touches. For a fun twist, try making a “flight” of mini cheesecakes in different mugs with alternate toppings. Or, serve your Microwave Pumpkin Cheesecake Recipe layered in small glass jars or parfait glasses for an elegant, portable dessert. These also make adorable edible gifts for friends or neighbors in need of a sweet pick-me-up!

Make Ahead and Storage

Storing Leftovers

If you manage to have any leftovers (I rarely do!), cover your mug or ramekin tightly with plastic wrap and keep it in the fridge. The cheesecake will hold up beautifully for up to 2 days, staying creamy and flavorful. Just be sure to let it come to room temperature for the best texture before eating.

Freezing

Yes, you can freeze your Microwave Pumpkin Cheesecake Recipe! Once cooled completely, wrap the mug or ramekin tightly in plastic wrap and then in foil to protect against freezer burn. It’ll keep for a month—when you’re ready to indulge, thaw it overnight in the fridge.

Reheating

Technically, cheesecake doesn’t need re-heating, but if you prefer it a little warmer (especially on chilly days), give it a short burst in the microwave—just 5 to 10 seconds. Be careful not to overdo it or the filling could become rubbery. Otherwise, enjoy straight from the fridge for that classic creamy bite.

FAQs

Can I use low-fat cream cheese in this Microwave Pumpkin Cheesecake Recipe?

Absolutely! You can substitute low-fat cream cheese if you prefer, though the result might be slightly less creamy and rich. It’s a great way to lighten up the dessert without sacrificing much flavor.

What if I don’t have pumpkin puree?

No worries! Try swapping in sweet potato puree or even mashed butternut squash. The overall texture and autumn flavors will still shine through in your cheesecake.

How do I prevent the cheesecake from overflowing in the microwave?

Use a large, tall mug or ramekin to leave plenty of room for expansion as it cooks. If you notice it puffing up too quickly, pause the microwave for a few seconds, then continue to heat until set.

Can I make more than one serving at a time?

Definitely! Just multiply the ingredients and prepare each cheesecake in its own mug or ramekin. Microwave each one separately for best results, since cooking multiple at once can lead to uneven heating.

Is the egg necessary?

Yes, the egg helps the cheesecake set firmly and gives it structure. If you need an egg-free version, try using a flax egg or an egg replacer, but the texture may be a bit softer.

Final Thoughts

I hope you give this Microwave Pumpkin Cheesecake Recipe a spot on your dessert roster—it’s quick, effortless, and utterly comforting. The joy of homemade cheesecake, delivered in minutes, truly feels like a culinary superpower. Don’t forget to play with the toppings and make it your own—each mug holds the promise of pure pumpkin bliss!

Microwave Pumpkin Cheesecake Recipe

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4.6 from 24 reviews

Author: admin
Total Time: 40 minutes
Yield: 1 serving 1x
Diet: Non-Vegetarian

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Description

Indulge in a quick and delicious treat with this Microwave Pumpkin Cheesecake recipe. Creamy and full of fall flavors, this single-serving dessert is perfect for satisfying your sweet cravings in a flash.

Ingredients

Scale

Crust:

1 graham cracker, crushed
1 teaspoon melted butter

Cheesecake Filling:

4 ounces cream cheese, softened
1/4 cup canned pumpkin puree
1 egg
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch of salt

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Instructions

Prepare the Crust: Mix crushed graham cracker with melted butter until it resembles wet sand. Press into the bottom of a microwave-safe mug or ramekin.
Make the Cheesecake Filling: In a separate bowl, whisk cream cheese, pumpkin puree, egg, sugar, vanilla, cinnamon, nutmeg, and salt until smooth. Pour over the crust.
Microwave: Cook on high for 90 seconds to 2 minutes until the center is set. Let it cool, then chill in the fridge for at least 30 minutes before serving.