Mini Pumpkin Cheesecakes
Ingredients
- 1 cup Chocolate cookie crumbs
- 2 tablespoons Butter
- 1 cup Pumpkin (Fresh or Canned, not pie filling)
- 16 ounces Low Fat Creamcheese
- .25 cups Sugar
- 2 Eggs
- 2 Egg Whites
- .5 cups Non Fat Greek Yogurt
- 1 teaspoon Vanilla
- 1 teaspoon Pumpkin Spice ((Cinamon, nutmeg, clove))
Cookie Crust
Pumpkin Cheesecake Filling
Instructions
Combine your cookie crumbs (pulsed in a food processor or blender) with melted butter and press into 12 lined muffin tins
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.
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.