Mini-pumpkin Cheesecakes (Canyon Ranch)

Mini-pumpkin Cheesecakes (Canyon Ranch)
Mini-pumpkin Cheesecakes (Canyon Ranch)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • Use frozen premade pie crust or make

  • crust:

  • 1

    cup graham crackers, crushed

  • 2

    tablespoons brown sugar

  • 2

    tablespoons unsalted butter

  • 1

    tablespoon pure maple syrup

  • 1/4

    teaspoon cinnamon

  • 1/8

    teaspoon nutmeg

  • filling:

  • 1

    cup lowfat cream cheese

  • 1/2

    cup canned pumpkin

  • 1

    egg

  • 1

    egg white

  • 1/4

    cup brown sugar

  • 1/4

    teaspoon cinnamon

  • 1/8

    teaspoon ground ginger

  • 1/8

    teaspoon fresh grated nutmeg

  • dash of ground cloves

Directions

Instructions 1. Preheat oven to 375°. 2. 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 up sides of each cup to form a crust. Set aside. 3. In a medium bowl, using a hand held mixer, blend cream cheese, pumpkin, egg, egg white, brown sugar, cinnamon, ginger, nutmeg and cloves together. Spoon 2 1/2 tablespoons mixture into each of the 12 crust-lined cups. 4. 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. 5. Top each cheesecake with 1 teaspoon of topping.

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