Description
Indulge in a decadent and easy-to-make Microwave Pumpkin Cheesecake that’s perfect for a quick fall dessert fix. This single-serve delight features a creamy pumpkin filling on a buttery graham cracker crust, topped with optional whipped cream.
Ingredients
Scale
Crust:
- 1 graham cracker, crushed
- 1 teaspoon melted butter
Cheesecake Filling:
- 4 ounces cream cheese, softened
- 1/4 cup canned pumpkin puree
- 1/4 cup granulated sugar
- 1/4 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 egg
- Whipped cream for topping (optional)
Instructions
- Prepare Crust: Mix crushed graham cracker with melted butter. Press into the bottom of a microwave-safe mug or ramekin.
- Mix Filling: Combine cream cheese, pumpkin puree, sugar, pumpkin pie spice, vanilla extract, and egg until smooth.
- Assemble: Pour filling over crust. Microwave on high for 1 minute and 30 seconds to 2 minutes, or until mostly set but slightly jiggly.
- Cool and Serve: Let cool for 10 minutes, then refrigerate for at least 1 hour. Top with whipped cream if desired.
Notes
- Microwave times may vary—start with 90 seconds and check in 15-second intervals.
- Multiple servings can be made in separate mugs.
- Perfect for a quick fall dessert without using the oven.
Nutrition
- Serving Size: 1 mug
- Calories: 340
- Sugar: 22g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
