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November 26, 2014 / Chris Blum

Mini Pumpkin Cheesecakes

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What could by tastier or cuter than mini pumpkin cheesecakes for Thanksgiving? These are low fat too!

Ingredients:
30 gingersnap cookies
2 TBSP canola oil
2/3 c brown sugar
2/3 c fat-free Greek yogurt
1/2 c pumpkin puree
8 oz low fat cream cheese, softened
1 1/2 tsp pumpkin pie spice
1 1/2 tsp vanilla
1/8 tsp salt
2 large eggs

Preheat oven to 300°.

Place cookies in a food processor; process until finely ground. Add oil; pulse to combine. Place 12 cupcake wrappers in a 12-cup muffin tin. Divide cookie crumb mixture evenly among muffin cups; press crumbs firmly into bottom.

Bake at 300° for 9 minutes or until lightly browned. Remove from oven; cool on a wire rack.

Wipe food processor clean. Place brown sugar, yogurt, pumpkin, and cream cheese in processor; process until smooth. Add pumpkin pie spice, vanilla, salt, and eggs; process until smooth. Divide batter evenly among muffin cups.

Bake at 300° for 15 – 18 minutes or until centers of cheesecakes barely move when pan is touched. Remove pan from oven; cool on a wire rack to room temperature.

Cover pan; refrigerate cheesecakes 3 hours or until well chilled.

Serve with caramel sauce or whipped cream.

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