Individual Pumpkin Cheesecake

single serving of pumpkin cheesecake in a ramekin with a spoon in it

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5 from 1 vote

Makes one cheesecake.

Prep Time10

Cook Time35

Total Time45

Servings:

Calories: 422kcal

Author: Andréa

Ingredients

All ingredients should be at room temperature.

½ package Neufchâtel cheese 4oz or 112g
1 large egg whole (50g)
2 oz fat-free Greek yogurt ¼ cup or 57g
¼ cup cooked pumpkin 62g
¼ teaspoon alcohol-free vanilla extract 1.2ml
2 tablespoons Whey Protein For Baking 10g
2 packets stevia 2g
½ teaspoon pumpkin pie spice 2.5ml

Instructions

Preheat oven to 325F (163C).
If you are using a 4" springform pan, line the bottom with parchment paper. Rub coconut oil around the sides (or spray with non-stick cooking spray). Wrap the bottom of the pan with aluminum foil. If you are using a ceramic ramekin, no prep is needed.
Mix the Neufchâtel cheese, egg, yogurt, and pumpkin until smooth.
Add vanilla, whey powder, stevia, and pumpkin pie spice. Mix well.
Pour batter into ramekin or springform.
Put that in a larger pan (to set up the water bath).
Fill larger pan with about one inch of water.
Bake at 325F (163C) for 15 minutes.
Then reduce the temperature to 200F (93C) and bake for another 20 minutes. The cake should be removed from the oven while the center is not quite firm.
Let cool at room temperature, then transfer to refrigerator and let cool completely.
Remove from pan (if using a springform), and serve. Enjoy!

Notes

A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe. You may substitute other natural sweeteners for the stevia, if you like.
Also, Neufchâtel cheese is marketed as "⅓ less fat than cream cheese" here in the states. I stay away from the fat-free cream cheeses because of the additives.

Nutrition