It's fall, y'all! And that's pretty much synonymous to pumpkin for me. Lolli's launched their seasonal Pumpkin Spice Cookie Clusters today (code CKK will get you 10% off), and given their clusters make such an amazing crust, mini cheesecakes made their way to the top of my (177 item!) to-bake list.
Historically when I've made cheesecake I've always used springform pans (or mini springform pans). While occasionally I'll get lucky, more often than not I either have trouble getting the cheesecake out of the pan perfectly and/or the top of the cheesecake cracks while baking. I recently got a sous vide, and when I was searching for ideas of things to make with it, I saw a few articles rave about sous vide cheesecake. So I ordered 4oz mason jars from Target and decided I'd give it a go. And I'm certainly glad I did - these are what my pumpkin dreams are made of!
This recipe makes 6 mini cheesecakes, and there are only 3g net carbs per cheesecake!
Ingredients:
8oz cream cheese, softened
1 large egg
1 tsp vanilla
1/2 cup powdered Swerve
1/4 cup canned pumpkin
1/2 tsp pumpkin pie spice
1/2 tsp baking powder
1/2 tsp monk fruit juice concentrate
1 cup of Lolli's Pumpkin Spice Cookie Clusters (code CKK will get you 10% off)
Instructions:
1) Mix together the softened cream cheese, egg, vanilla, powdered Swerve, pumpkin, pumpkin pie spice, baking powder and monk fruit juice concentrate. (If your cream cheese is clumping, use an immersion blender to get it super smooth).
2) Fill your sous vide container with water up to the minimum line, clip on your sous vide, and pre-heat to 80 degrees Celsius/176 degrees F.
3) Use a Ninja/Magic bullet to pulse the Pumpkin Spice Cookie Clusters to crumbs.
4) Divide the Cookie Cluster crumbs evenly among six 4-oz mason jars. Press crumbs down using a spoon to make a compact crust.
5) Divide the cheesecake batter evenly among the mason jars on top of each crust.
6) Secure the lids. It's important they're tight enough that water does not get in, but don't screw them on too tight or they could explode in the sous vide (or at least that's what I read - thankfully I have no firsthand knowledge here).
7) Use tongs to place the mason jars in the sous vide container. Make sure they're all right side up and side-by-side (versus on top of one another).
8) Keep in the sous vide for two hours. Remove with tongs and set on a wire cooling rack with a kitchen towel beneath to collect any water.
9) Allow mason jars to cool fully to room temperature, and then place in fridge.
10) Keep in fridge for at least two hours - though ideally overnight - before eating.
11) Enjoy!
Picture Instructions:
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