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Mini pumpkin cheesecake help?

mcjabber
mcjabber Posts: 374 Member
edited October 2024 in Food and Nutrition
I have a unique problem--need to make a Thanksgiving dessert that is egg, nut, and wheat free to accommodate some allergies in my family. I think I've decided on pumpkin cheesecake in a mini muffin pan, crustless, with egg substitute.

I know this will likely change the bake time, so how long should I bake for? I have some free time today and want to make a sample batch.

Thanks!

Replies

  • philOHIO
    philOHIO Posts: 520 Member
    make sure the egg substitute is suitable for baking. Other than that, like all pumpkin pies, do the knife test to check for doneness.
  • pixiechick8321
    pixiechick8321 Posts: 284 Member
    It shouldn't do too much, but just do a toothpick test, mini cheesecakes also cook much faster than big ones and they may be hard to get out of the pan (use a liner).

    Also look at: http://chocolatecoveredkatie.com/ for tons of other dessert ideas that might help you with variety.
  • CharlieBarleyMom
    CharlieBarleyMom Posts: 727 Member
    There are some pumpkin recipes if you check the search function. One of them is a pumpkin custard which might just suit your bill very well... I don't remember what it was entitled, but search pumpkin and custard and that should work.
This discussion has been closed.