Individual Pumpkin Cheesecakes

These are so delicious that you might be tempted to eat two—I recommend that path!

Individual Pumpkin Cheesecakes
Yield: 12 servings // 139 calories, 13g fat, 4g protein, 3g net carbs, each

16 ounces organic cream cheese, room temperature
2 large organic eggs, room temperature
1/2 cup plain unsweetened organic pumpkin puree
1/4 C. Swerve + 1/2 tsp. liquid stevia
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon ground cloves
Pinch of nutmeg
1 teaspoon vanilla extract (I use Nielson-Massey Madagascar Bourbon vanilla extract)
1/4 teaspoon sea salt
—To add a bottom crust, see recipe, below—

Preheat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners. Warm the cream cheese and eggs—plastic bagged—in a big bowl of very warm water. (Don’t use hot water—melted cream cheese isn’t the goal.)

Using a food processor, blend cream cheese and eggs until smooth and creamy. Add pumpkin purée, sweetener, spices, and vanilla to cream cheese mixture to the food processor, and blend. Do not overmix.

Using a 2-ounce, well-filled, ice cream scoop (aka #14 or 1/4 cup), very carefully plop the cheese cake batter into the 12 paper-lined muffin wells. The batter will come close to the top of each liner, if you also have a bottom crust.

Bake for 15—20 minutes or until just slightly jiggly in the center.

Cool completely on top of a cookie rack, on a counter, then refrigerate until chilled.

To serve: pipe with whipped cream and a drizzle of caramel sauce, if desired.

Other ideas: Whipped cream topped with two toasted pecan halves. Whipped cream sprinkled with cinnamon. Whipped cream topped with a tiny piece of crystallized ginger.

12 servings // 63 calories, 0 net carbs

1 cup blanched almond flour
4 tablespoons Kerrygold butter, melted
3 tablespoons Swerve sweetener + 10 drops of liquid stevia glycerite
1/8 teaspoon caramel flavoring oil (I use LorAnn)
Optional: 1/2 teaspoon cinnamon, ginger, or unsweetened cocoa powder

Divide crust ingredients evenly between the 12 muffin cups (about 1 rounded teaspoon per muffin cup) and press into the bottom of each well.  No need to pre-bake; it will bake with the cheesecake.

12 servings // 69 calories, 1 net carb

1/4 cup Kerrygold butter
1/4 teaspoon liquid stevia glycerite (add by drops, tasting as you go)
1/2 cup heavy cream, grass-fed
1/4 teaspoon xanthan gum
1/4 teaspoon sea salt
1/4 teaspoon LorAnn Oils caramel flavor
2 tablespoons water

In a medium saucepan over medium heat, combine butter and liquid stevia glycerite. Bring to a boil and cook 3 to 5 minutes—be careful not to burn it.

Remove from heat and add cream. Mixture will bubble vigorously. Sprinkle with xanthan gum and whisk vigorously to combine. Add salt. Return mixture to heat and boil 1 more minute. Let cool to lukewarm and stir in caramel oil and water until well combined.
For salted caramel, simply stir in additional salt to taste.
The sauce can be refrigerated for a week and gently reheated in the microwave or a saucepan to make it pourable again.