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.