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Microwave Pumpkin Cheesecake Recipe

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  • Author: Emily
  • Prep Time: 3 minutes
  • Cook Time: 2 minutes
  • Total Time: 5 minutes
  • Yield: 1 serving 1x
  • Category: Desserts
  • Method: Microwaving
  • Cuisine: American
  • Diet: Vegetarian

Description

This quick and easy Microwave Pumpkin Cheesecake delivers classic fall flavors in just 5 minutes! Featuring creamy cheesecake mixed with real pumpkin puree and warm spices, it’s a single-serve dessert that’s both satisfying and convenient. Perfect for cravings or a last-minute treat, this recipe is topped with optional caramel, pecans, or whipped cream for extra indulgence.

Ingredients

Scale

Cheesecake Base

    • 2 ounces cream cheese, softened
    • 1 tablespoon pumpkin puree
    • 2 tablespoons sugar
    • 1 large egg
    • 1 teaspoon pumpkin pie spice
    • Dash of cinnamon

Optional Toppings

  • Caramel sauce
  • Chopped pecans
  • Whipped cream

Instructions

  1. Prepare Ingredients: In a measuring cup or medium bowl, add the pumpkin puree, softened cream cheese, egg, sugar, and pumpkin pie spice along with a dash of cinnamon.
  2. Mix Batter: Blend the ingredients thoroughly until smooth and well combined. For best results, use a hand mixer to ensure the cream cheese is fully broken down and the batter is frothy. A whisk may work, but a mixer gives better texture.
  3. Prepare Ramekin: Lightly spray a microwave-safe ramekin with nonstick spray to prevent sticking.
  4. Fill Ramekin: Pour the cheesecake batter into the prepared ramekin, smoothing the top with a spatula if needed.
  5. Microwave: Place the ramekin in the microwave and cook on full power for 90 seconds.
  6. Chill: Immediately transfer the ramekin with cheesecake to your refrigerator. Allow to cool for at least 15–20 minutes, or longer for a colder, firmer dessert.
  7. Invert & Serve: Remove from the fridge, place a small plate over the ramekin, and invert to release the cheesecake onto the plate.
  8. Garnish: Top with caramel sauce, chopped pecans, and whipped cream if desired. Enjoy!

Notes

  • Use a hand mixer for a smoother, creamier texture.
  • Be careful not to overcook in the microwave as cheesecake can become rubbery.
  • Customize toppings to suit your preferences.
  • Letting it chill longer leads to a firmer cheesecake texture.
  • You can halve or double the recipe for different serving sizes.

Nutrition

  • Serving Size: 1 cheesecake (recipe yields 1 serving)
  • Calories: 260
  • Sugar: 22g
  • Sodium: 195mg
  • Fat: 17g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 120mg

Find it online: https://emilyquickdinners.com/microwave-pumpkin-cheesecake-recipe/