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Microwave Pumpkin Cheesecake

Cost $10, save $15

Source: Recommended by CookPal

  • 90 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Main Ingredients

    • 🎃 200g frozen pumpkin
    • 🧀 200g cream cheese
    • 🧂 50g sugar
    • 🥚 2 beaten eggs
    • 🥛 100cc heavy cream
    • 4 tbsp pancake mix
    • 🍋 1 tsp lemon juice

  • Topping

    • 50g whipped cream

STEPS

1

Bring cream cheese to room temperature and line a microwave-safe dish with parchment paper.

2

Place frozen pumpkin in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 6–7 minutes until soft. Remove skin and mash until smooth.

3

In a bowl, mix cream cheese until smooth. Add sugar and mix well. Gradually add mashed pumpkin, beaten eggs, heavy cream, pancake mix, and lemon juice, mixing thoroughly after each addition.

4

Pour the batter into the prepared dish, cover loosely with plastic wrap, and microwave at 600W for 5–7 minutes. Let it sit covered for 3 minutes, then refrigerate for at least 1 hour to set.

5

Spread whipped cream evenly over the surface of the cake before serving.

NUTRIENTS

Per 1 serving

🔥

250

Calories

  • 5g
    Protein
  • 20g
    Carbs
  • 15g
    Fats

💡 Tips

Use fresh pumpkin if frozen is unavailable, but adjust cooking time accordingly.For a firmer texture, increase the pancake mix slightly.Store leftovers in the fridge for up to 3 days.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.