🎃 Pumpkin Pie Cheesecake

Ingredients

For the cheesecake:

• 2 oz (56 g) cream cheese, softened
• 1 tbsp pumpkin purée
• 2 tbsp sweetener
• 1 large egg
• ½ tsp pumpkin pie spice
• ½ tsp vanilla extract (optional)
• Pinch of salt (optional)

Optional crust:

• 2 tbsp graham-cracker crumbs
• 1 tsp melted butter

Instructions

1. Prepare the crust: Mix the graham-cracker crumbs with melted butter. Press into the bottom of a small oven-safe ramekin.
2. Make the filling: Beat the softened cream cheese until smooth.
3. Add pumpkin purée, sweetener, pumpkin pie spice, vanilla, and salt. Mix until combined.
4. Add the egg and gently mix just until smooth. Don’t overmix.
5. Pour the mixture over the crust.
6. Bake at 325°F (165°C) for about 25–35 minutes, until the edges are set but the center still has a slight jiggle.
7. Let it cool at room temperature, then refrigerate for at least 2 hours.
8. Top with whipped cream and a light sprinkle of pumpkin pie spice if desired.

Tip: For the smoothest texture, let the cream cheese soften before mixing and avoid overbaking—the cheesecake will firm up as it cools.