Mini Pumpkin Cheesecakes
Ingredients
Cookie Crust
Pumpkin Cheesecake Filling
Instructions
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Combine your cookie crumbs (pulsed in a food processor or blender) with melted butter and press into 12 lined muffin tins
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Combine your eggs, egg whites, with sugar and beat until light color, add in your remaining ingredients and mix until incorporated, do not over beat.
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Spoon the pumpkin cheesecake mixture over the chocolate cookie crust in each cup.
Bake for 20-25 minutes or until the edges are set and the centers are slightly jiggly.
Allow to cool, then refrigerate for a few hours or overnight before serving.
