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These mini cheesecakes make a delicious breakfast treat!  They're more suitable for breakfast than regular cheesecake because they contain cottage cheese for a higher protein punch. I feel slightly guilty eating regular cheesecake for breakfast. These are breakfast guilt free.

Add a few drops of Spirulina hot sauce for that special kick!

Mini Pumpkin Breakfast Cheesecakes

Crust Ingredients:

2 cups pecans

2 tbsp Xylo Sweet or other natural sweetener

4 tbsp salted butter

1 tbsp cinnamon 

1 tbsp Mesquite powder (optional)

Filling Ingredients:

16 oz 2% milk fat cottage cheese

8 oz light cream cheese

1 cup of pumpkin puree

6 eggs

1 cup Xylo Sweet or other natural sweetener

1 tsp vanilla extract

1 tbsp cinnamon 

Dang! Spirulina Hot Sauce to taste

Directions:

Preheat the oven to 350. Grease two 12 hole standard silicone muffin pans or line metal muffin pans with cupcake liners.

In food processor or blender, pulse pecans, 2 tbsp of your preferred sweetener, cinnamon, butter, and mesquite powder (if using) until a coarse dough forms.   Divide the dough evenly in the muffin pans and press into the bottom to form a crust. Bake for 8 minutes.

While crusts are baking, combine filling ingredients in food processor or blender. Blend until smooth. Top each crust with equal amounts of filling. Bake 30-40 minutes until the centers no longer jiggle when the pan is lightly shaken. Set aside and let cool completely. Refrigerate for at least 2 hours before trying to remove them if you didn’t use paper or foil liners. To serve, top with whipped cream and a few shakes of spirulina hot sauce to taste.

These mini cheesecakes freeze well.

Original recipe from Joy Filled Eats

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