Light Mini Pumpkin Cheesecake

By srumbel

Light Mini Pumpkin Cheesecake Recipe ~ Creamy Pumpkin Cheesecake on top of a Gingersnap Crust! Light, Delicious and Easy!
from julieseatsandtreats.com

Ingredients

• Crust
• 3/4 c. crushed gingersnap cookies
• 1/4 tsp cinnamon
• 1/4 c. finely chopped pecans
• 1 1/2 tsp Truvia Brown Sugar Blend
• 2 Tbsp butter, melted
• Cheesecake Filling
• 1 (8 oz) package 1/3 less fat cream cheese
• 1/2 c. canned pumpkin puree
• 1 egg
• 2 Tbsp Greek yogurt
• 1/4 c. Truvia Baking Blend
• 2 tsp pumpkin pie spice
• 1 Tbsp flour
• 1 tsp vanilla
• Topping
• Reddi-Wip
• Cinnamon

Preparation

Step 1

Preheat oven to 350 degrees.
Combine crust ingredients in a small bowl and mix to combine. Divide evenly between the mini cheesecake pan. Use a small spice bottle to press the crust down.
In a medium size mixing bowl beat the cream cheese until smooth. Add pumpkin, egg, Greek yogurt, sugar and pumpkin spice. Blend until combined. Add flour and vanilla beat until combined. Pour mixture on top of prepared crusts.
Bake cheesecakes at 350 degrees for 20 minutes. Remove from oven and cool 15 minutes. Loosely cover with plastic wrap and refrigerate for 2 hours minimum.

Yield: 12 servings

Serving Size: 1 mini cheesecake