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Mini Pumpkin Cheesecake
Ingredients
Crust
1 cup graham crackers, crushed
2 Tbsp brown sugar
2 Tbsp unsalted butter
1 Tbsp pure maple syrup
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
Filling
1 cup lowfat cream cheese
1/2 cup canned pumpkin
1 lg egg
1 lg egg white
1/4 cup brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp fresh grated nutmeg
Dash of ground cloves
Topping
2 Tbsp heavy whipping cream
1 Tbsp powdered sugar
1/2 tsp pure vanilla extract
1/8 tsp ground cinnamon
1/8 tsp fresh grated ginger
Instructions
Preheat oven to 375F.
In a medium mixing bowl, mix graham crackers, brown sugar, butter, syrup, cinnamon and nutmeg until well combined. Spray a medium-sized 12 cup muffin pan with canola oil spray. Place 1 3/4 tablespoons of crumb mixture in each muffin cup. Press crumbs firmly on bottom and 1/3 of the way up the sides of each cup to form a crust. Set aside.
In a medium bowl, using a hand held mixer, blend cream cheese, pumpkin, egg, egg white, brown sugar, cinnamon, ginger, nutmeg and cloves. Spoon 2 1/2 tablespoons mixture into each of the 12 crust-lined cups.
Bake cheesecakes for 14 minutes. Remove from oven and place on rack to cool for 20 minutes. Carefully remove cheesecakes from pan by running a knife along the edge of the crust. Let cool completely on wire rack then chill until ready to serve.
In a small bowl, combine topping ingredients just prior to serving. Whip with a wire whisk until soft peaks form. Serve cheesecakes topped with approximately 1 teaspoon whipped topping.
Nutrition
| Calories | 140 |
| Protein | 4g |
| Sodium | 180mg |
| Carbohydrates | 16g |
| Fat | 7g |
| Fiber | 1g |
| Cholesterol | 35mg |
| Servings | 12 |