Pumpkin Cheesecake Mug Cake
This cheesecake is cheesy, soft and with a touch of pumpkin spice. No, it's not exactly the same as a baked version, but it's pretty close and takes less than 10 minutes to make. And the longer you wait, it becomes creamier and more like a baked cheesecake.
Ingredients
for the cheesecake
- 4 tbsp pumpkin cream cheese spread, I used Trader Joe's brand
- 2 tbsp of whisked egg, about 1/2 of an extra large whisked egg
- 1/2 tbsp of condensed milk
for the crust
- 4 tbsp graham cracker crumbs, place through food processor to get fine crumbs. 4 tbsp is about 1 sheet of graham cracker
- 1 tbsp melted butter
Instructions
- Grease the inside of a microwave-safe mug (both interior sides and bottom) with PAM spray. In a small bowl, add graham cracker crumbs and melted butter and mix with a fork until butter is incorporated. Dump into bottom of mug and gently press down with fork so the graham cracker crumbs form a crust at bottom of mug.
- In a small bowl, add cream cheese spread, condensed milk and egg. Using a small whisk, mix until batter is smooth. Pour batter into mug.
- Cover top of mug with a paper towel or napkin and microwave for 1 minute. Mug cake should be mostly or completely cooked. If top is still not set, microwave for another 15 seconds.
- If you have greased your mug, the cheesecake should have pulled away from the sides of the mug. Using a fork, gently slide cheesecake out of the mug. Let cool cake at room temperature for a few minutes. Eat immediately or if you want an even more creamy cheesecake texture, put in fridge to set for several hours.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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