Tuesday, October 21, 2014
Pumpkin Cheesecake Custard Cups
Happy National Pumpkin Cheesecake Day! Seriously, folks, I can't even MAKE this stuff up to justify my baking bug. I used to HATE pumpkin, but as I've aged, I've grown to love it, even crave it. I'm still pretty picky about the things I eat with pumpkin. I don't do pumpkin spice lattes (mostly because I don't do coffee...blech!), I don't do pumpkin flavored chocolate (icky!)...but I do do pumpkin cake. Pumpkin cheesecake seemed like the perfect dessert.
Since following THM, I've been trying to figure out a good pumpkin recipe that I can crave. As my usual, I can't just find a recipe and follow it to a "T", I have to take several and make a conglomeration that fits MY needs (and, well, let's be honest, what I have in my house! HA HA HA!).
Here's what I came up with and I hope you like them as much as I do. Creamy fall perfection. :)
Pumpkin Cheesecake Custard Cups (THM S)
1 Large Egg
1/2 Cup Canned Pure Pumpkin
4 oz 1/3 Less Fat Cream Cheese
1/4 Cup Heavy Cream (or half and half or almond milk)
1/2 tsp Pumpkin Pie Spice
1/8 Cup + 1 Tbs Truvia (or your favorite sweetener equivalent)
Mix all ingredients in the blender. Pour evenly into 4 4 oz greased Mason jars (or equivalent ramekins). Bake in a 325 oven for 25 mins. I placed mine in a water bath (using a square cake pan, I placed the mason jars in the pan and poured hot water about half way up the jars - this is referred to a bain-marie).
Remove from oven and allow to cool in the bain-marie for about 10 minutes. Carefully remove jars and dry off the bottoms and allow to cool completely. Cover and refrigerate for two hours or overnight (if you can wait THAT long, seriously!). Top with a small squirt of Light Whipped Cream (like Redi-whip). Enjoy!