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
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.
Notes
- Top with whipped cream and a sprinkle of cinnamon for extra flavor.
- For a firmer texture, chill longer or make in advance.
- Use a large mug to prevent overflow during cooking.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug
- Calories: 340
- Sugar: 20g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
