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Last instalment of my pumpkin recipes! This one was TOO good not to share.

What you’ll need:

  • 1/4 cup (55g) pumpkin puree
  • 1/4 cup (50g) sour cream
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1 tsp vanilla
  • 1 egg
  • 1 cup (250g) cream cheese
  • 1/4 cup (50g) sugar substitute
  • 1 tbsp almond flour

Place ALL your ingredients into a mixing bowl. Use a hand or stand mixer to thoroughly beat all your ingredients together.

Pour your batter into 4 ramekins.

Bake at 350°F/175°C for 10 minutes, then turn the oven down to 200°F/95°C for 45 minutes.

You will know the cake is done when it is slightly jiggly in the centre but firm towards the outside.

Turn your oven off and leave the door slightly ajar, cooling the cheesecakes. Store them in the fridge.

This makes roughly 4 servings.


  • CALS: 148
  • FAT: 13.1
  • CARBS: 4.6
  • FIBRE: 1
  • NET CARBS: 3.6
  • PROTEIN: 3.9

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1 Comment

  1. Nicole Toohey

    September 16, 2018 at 11:39 pm

    Do you know how long I could cook these in the instant pot? Thank you so much!


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