These pumpkin cheese cake cups are a creamy, slightly seasoned autumn dessert made with homemade pumpkin puree and printed SCD -Yogurt instead of cream cheese. Naturally sweetened with honey, they are baked in a water bath for a smooth flea -like texture. This recipe is flexible: you can use cake pumpkins, heirloom varieties such as white cake pumpkin or pumpkin with hot chocolate, or even pumpkin. Each adds its own taste and keeps the cheesecake cups healthy and satisfying. Whether you follow the specific carbohydrate diet (SCD) or just want a healthier twist on cheesecake, these small cups make the perfect seasonal treat.
Another view of pumpkin cheesecake
White cake pumpkin taste notes
The white cake pumpkin is like a softer cousin of the orange cake pumpkin. It is milder, slightly sweet and surprisingly deliciously roasted with only butter, salt and pepper. Once pureed, it makes a soft, slightly sweet base that fits beautifully in cheesecake.
Pumpkin pumpkin of hot chocolate
The hot chocolate stands out with its light brown skin and deeper, layered taste. I cooked mine very much in the instant pot (step -by -step guide here and Video -Tutorial), who produced a smoother puree than roasting. The earthly notes reminded me vague of tea or even chocolate. Subtle, flexible and complex without being overwhelming.
Other options for pumpkin and pumpkin
Do not limit yourself to special pumpkins. This recipe works beautifully with canned pumpkin, butternut, glans or hubbard squash. Each variation gives the cheesecake cups a slightly different twist.
How to make pumpkin cheesecake cups
The full recipe card is below, but here is the fast overview:
1. Drop the yogurt
Start with 2-3 cups of homemade yogurt made of half and half or full milk. Place it in a yogurt sieve and let it drip in the fridge for 24 hours. This will reduce it to about 1 to 1 1/2 cups of very thick yogurt with a cream cheese -like texture.
- I use one yogurt trainer Because it is easy and mess -free.
- If you don’t have one, cover a sieve with a cheese cloth, a nut milk bag or a thin vascular towel that is put over a bowl to catch the whey.
2. Mix the filling
Combine the printed yogurt with pumpkin puree, eggs, honey, vanilla, lemon juice and warm herbs. Mix until smooth and creamy.
3. Bake in a water bath
Divide the mixture into six 8-ounce ramekins. Place them in a 9 × 13 oven dish and pour hot water into the dish until it reaches halfway through the Ramekins. Bake for 60-70 minutes at 350 ° F and check at 50 minutes. The edges must be set while the centers remain somewhat soft.
4. Cool and chill
Remove Ramekins from the water bath, let it cool completely and cool until it is completely cooled for the best creamy texture.
This method gives you perfectly portioned cheesecakes with a silky, custard consistency and no need for a crust.
Tips and variations
- Bake like a whole cheesecake: Pour the batter into a 9-inch round or spring form. Wrap the outside in foil, place on a baking sheet and bake for the same amount of time. You can add a crust if you want, but because the yogurt base releases some liquid, the crust can become moist. This is a reason why I prefer to make the cups.
- Spice -adjustments: Adjust the spice mixture to match your taste. Add more cinnamon for heat, more ginger for biting or lettuce herbs if you prefer a softer taste.
- Topping ideas: Just serve or add a dash of honey, a scattering cinnamon or a blob of printed yogurt. Fresh berries also link beautiful.
- Anticipate: These cheesecake cups taste even better the next day while the flavors merge and the texture becomes firmer.
FAQ: Pumpkin cheese cake -cups
Can you make cheesecake with yogurt instead of cream cheese?
Yes. Dripping yogurt (sometimes called yogurt cheese) works beautifully instead of cream cheese. When made with half and half or full milk and drip for 24 hours, the texture becomes thick, creamy and somewhat spicy, very similar to cream cheese but lighter and easier to digest.
What kind of pumpkin works best for Pumpkin Cheesecake?
Every pumpkin puree works in this recipe. Cake pumpkins are the classic choice, but heirloom varieties such as white cake pumpkin or pumpkin with hot chocolate add unique flavors. You can also use butternut, acorn or hubbard -pumpkin, or even canned pumpkin for convenience.
How do I know when cheesecake cups are baked?
Check around 50 minutes. The edges must be set, while the centers still have a light wobble. This is normal, and the cheesecake will be sturdy if it cools. Transfer can lead to cracks or a dry texture, so it is best to remove them when they have just been set.
Can I bake this recipe as a whole cheesecake?
Yes. Pour the mixture into a 9-inch round or spring form, wrap the outside in foil and place on a baking sheet. Bake for 60-70 minutes, just like the cups. You can use a crust if you want, but because the yogurt base releases liquid, the crust can become moist. The Ramekin method avoids this problem and creates perfectly portioned portions.
Preheat the oven to 350 ℉ / 180 ℃
Combine pumpkin puree, printed yogurt, eggs, honey, vanilla, lemon juice and herbs in a mixing bowl.
Beat until a smooth mixture
Place six 8-come ramekins in a 9 × 13 oven dish.
Divide the pumpkin mixture evenly over the Ramekins.
Pour room temperature water into the oven dish until it reaches halfway through the sides of the Ramekins.
Bake for 60-70 minutes and check at 50 minutes. The edges must be set while the centers remain somewhat soft.
Remove Ramekins from the water bath, then cool completely and then cool to cooled before serving.
- Dripping yogurt: Prepare in advance. Start with about 3 cups of yogurt made from half and half or full milk. Strain for 24 hours in a yogurt trainer, cheese cloth, nut milk bag or thin vascular towel that has been put over a bowl. This yields 1-1 1/2 cups of very thick yogurt.
- Pumpkin puree: Prepare ahead by roasting or cooking in the instant pot and puree, or use canned (SCD -friendly) pumpkin.
- Whole cheesecake option: Pour in a 9-inch spring form, wrap the outside in foil and bake for 60-70 minutes in the same water bath. A crust can be used, but the yogurt base releases some liquid that can cause humidity.
- Get ahead: These cheesecake cups taste even better the next day after chilling.
Portion: 1cup | Calories: 197kcal | Carbohydrates: 33G | Egg white: 3G | Fat: 7G | Saturated fat: 4G | Polyunsaturated fat: 0.4G | SUMMAS Satured fat: 2G | Cholesterol: 21mg | Sodium: 139mg | Potassium: 268mg | Fiber: 3G | Sugar: 29G | Vitamin A: 12926Iu | Vitamin C: 4mg | Calcium: 92mg | Iron: 1mg
Founder bee Happy intestine for life
Sherry is a certified holistic intestinal Practioner, author and recipe maker. Sherry started the specific carbohydrate diet in 2000 and has since made delicious, grain and gluten-free recipes. She is the author of the Skip Dessert SCD cooking books.
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