Pecan Crusted Pumpkin Breakfast Cheesecakes

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 1 1/2 tsp Cinnamon
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 2 cups Pecans

• Dairy

  • 16 oz 2% or 4% milkfat cottage cheese
  • 4 tbsp Butter, salted
  • 8 oz Cream cheese

• Other

  • 1 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend

Found on joyfilledeats.com

Description

Ingredients

• 2 cups pecans
• 2 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend)
• 4 tbsp salted butter
• 1/2 tsp cinnamon
• 16 oz 2% or 4% milkfat cottage cheese
• 8 oz cream cheese
• 1 cup of pumpkin puree
• 6 eggs
• 1 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
• 1 tsp vanilla extract
• 1 tsp cinnamon

Directions

• Preheat the oven to 350. In the Vitamix pulse the pecans, 2 tbsp sweetener, 1/2 tsp cinnamon, and 4 tbsp butter until a coarse dough forms. Grease two twelve hole standard silicone muffin pans or line metal tins with paper or foil cupcake liners. I used a silicone muffin pan for this and the cheesecakes popped out really easily. Divide the dough between the 24 holes and press into the bottom to form a crust. Bake for 8 minutes.
• Meanwhile, combine the ingredients for the filling in the Vitamix (you don’t need to wash it after making the crust). Pulse until smooth. You may need to scrape down the sides. Divide the batter between the muffin cups. Bake for 30-40 minutes until the centers no longer jiggly when the pan is lightly shaken. Cool completely. Refrigerate for at least 2 hours before trying to remove them if you didn’t use paper or foil liners. Serve with whipped cream and a sprinkle cinnamon.