So first let’s address the elephant in the room. Yes, these pumpkin cheesecake cups are the gamillionty-seventh cheesecake recipe on this blog. I am not ashamed.
Especially because they are so easy. SO. EASY. Like…they are “you can happen upon this recipe on Thanksgiving morning and still make this” easy. And this recipe makes four cups. So you’re not inundated with pumpkin cheesecake cups. That’s just enough for you to have one, to give two of them away to inevitably nosey passers-by and still have one leftover.
Now I don’t have process pictures for this recipe, but that’s because I demonstrated it on an episode of Bariatric Foodie Live! (if you don’t know what is, it’s our weekly live Facebook show, Thursdays at 8 p.m. EST and if you click that link you can sign up for updates and reminders to watch!)
Here’s the demo in case you want to watch. We talk about some other things during the show but the demo is first.
About Time
- Prep Time 10 mins
Go to the next page to get the Ingredients
