PUMPKIN CHEESECAKE WITH MAPLE WHIPPED CREAM

Ingredients

CHEESECAKE:
1/3 cup canned pumpkin
4 oz. cream cheese, softened
1/2 tsp pumpkin spice mix
3 Tbsp sugar
1/2 tsp vanilla extract
1 egg
1 Tbsp baking blend (OR 1 tsp golden flaxseed meal, 1 tsp coconut flour, 1 tsp almond flour)

WHIPPED CREAM:
1/2 cup whipping cream
1/2 tsp maple extract
1/4 tbsp powdered sugar
1 tsp. vanilla extract
Instructions

Preheat oven to 350. Prepare a water bath to keep the cheesecakes from cracking by filling a 9×13″ baking dish 1/4 of the way with water.
In another bowl, beat together cream cheese, pumpkin, pumpkin spice mix, and sweetener. Beat in egg and vanilla. Add baking blend and mix thoroughly. Pour into two, lightly buttered ramekins or souffle dishes. Set ramekins inside prepared water bath and bake for 30-35 minutes, or until set. Cool. Refrigerate for at least an hour.
For the topping, put whipped cream ingredients in a whipped cream dispenser. Charge with 1 N20 cream charger and dollop on top each cooled cheesecake.

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