Delicious red wine-based sauce that pairs perfectly with filet mignon or New York strip steaks. This can complement a roast or prime rib as well.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr 15 mins |
| Total Time: | 2 hrs |
| Servings: | 6 |
| Yield: | 6 mini cheesecakes |
Ingredients
- cooking spray
- ½ cup almond flour (such as Bob’s Red Mill®)
- 1 tablespoon granulated erythritol sweetener (such as Swerve®)
- 1 teaspoon flax seeds
- ¼ teaspoon ground cinnamon
- 1 pinch salt
- 2 tablespoons unsalted butter, melted
- 1 (8 ounce) package cream cheese, softened
- ½ cup pumpkin puree
- ¼ cup granulated erythritol sweetener (such as Swerve®)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons chopped pecans
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Spray a 6-cup muffin pan with cooking spray and set aside.
- Stir almond flour, 1 tablespoon sweetener, flax seeds, cinnamon, and salt together in a medium mixing bowl, stirring to break up any flour lumps. Add melted butter, stirring well. Distribute the crust mixture evenly into each prepared muffin cup, pressing down into the bottoms.
- Bake in the preheated oven until crusts start to brown, 10 to 15 minutes. Remove from the oven and let cool for about 15 minutes.
- Beat cream cheese and pumpkin together in a large bowl until smooth. Add sweetener, egg, vanilla extract, cinnamon, nutmeg, and salt; beat until well incorporated. Spoon cheesecake batter onto the cooled crusts and sprinkle pecans onto each.
- Bake in the preheated oven until set, 18 to 20 minutes.
- Remove from the oven, place the pan on a wire rack, and allow to cool for about 30 minutes. Place the muffin pan in the refrigerator to chill, about 30 minutes.
- When ready to serve, run a knife around each cheesecake, releasing it from the muffin cup.
Nutrition Facts
| Calories | 269 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 12 g |
| Sodium | 295 mg |
| Sugars | 2 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I chose this for my Thanksgiving dessert. It turned out really well. I was concerned about being able to remove the cheesecakes from the pan after they chilled, so I ran a table knife around the outer edge as they cooled. I also used the recipe amount as listed, but spread it out over 8 muffin tins and decreased the cooking time slightly.