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Mini-pumpkin Cheesecakes (Canyon Ranch)

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Ingredients

  • crust:
  • Use frozen premade pie crust or make
  • 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

Details

Servings 12

Preparation

Step 1

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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