Mini Pumpkin Cheesecakes
Ingredients
The crust
-
24
pieces
gingersnap cookies
-
additional
pieces
crushed gingersnap cookies for garnish
The filling
-
20
ounces
reduced fat cream cheese
-
1
cup
granulated sugar
-
3
large
eggs
-
¾
cup
pumpkin puree
-
¾
cup
plain whole milk Greek yogurt
-
2 ½
teaspoons
pumpkin pie spice
-
¼
teaspoon
ground cinnamon
-
1
teaspoon
pure vanilla extract
-
¼
teaspoon
kosher salt
-
¼
teaspoon
orange zest
-
to taste
optional
chopped toasted pecans for serving
Instructions
- Preheat the oven to 375°F and line muffin tins with paper liners, placing one gingersnap cookie in each.
- Beat the cream cheese until smooth, then add sugar and mix until shiny.
- Incorporate eggs one at a time, mixing well after each addition.
- Add pumpkin, Greek yogurt, spices, vanilla, salt, and orange zest, mixing until combined.
- Fill each muffin cup with the batter nearly to the top.
- Bake for 18 to 20 minutes, rotating the pans halfway through.
- Let the cheesecakes cool in the pan for at least 1 hour, then refrigerate for 4 hours or overnight.
- Serve topped with whipped cream, pecans, and crushed gingersnaps.
Nutrition Facts (estimated)
Servings
24 cheesecakes
Calories
124
Total fat
5g
Total carbohydrates
17g
Total protein
4g
Sodium
20mg
Cholesterol
34mg
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