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Pumpkin Cheesecake Minis

Name: Pumpkin Cheesecake Minis
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 3 h 50 min
Yield: 12 sevings
Cuisine: American
Ingredients: 1 small pumpkin (about 2 Â½ pounds); 12 ounces gingersnap cookies; 4 tablespoons unsalted butter, melted; 8 ounces (1 package) reduced-fat cream cheese, softened; Â½ cup packed brown sugar; 1 tablespoon plain, fat-free Greek yogurt; Â¼ teaspoon salt; 1 large egg; 1 teaspoon vanilla extract; 1 teaspoon pumpkin pie spice; Optional garnishes: Whipped cream, pomegranate arils

Goodbye springform pan; hello muffin tin. Use canned pumpkin in pre-portioned Pumpkin Cheesecake Minis and trim prep time. Top each with a dollop of whipped cream and a sprinkle of pomegranate arils for the perfect finish.

Makes: 12 sevings
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 3 hours 50 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners

Ingredients

1 small pumpkin (about 2 ½ pounds)
12 ounces gingersnap cookies
4 tablespoons unsalted butter, melted
8 ounces (1 package) reduced-fat cream cheese, softened
½ cup packed brown sugar
1 tablespoon plain, fat-free Greek yogurt
¼ teaspoon salt
1 large egg
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
Optional garnishes: Whipped cream, pomegranate arils

Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and coat a 12-compartment muffin pan with nonstick cooking spray. Set aside.
Cut the pumpkin in half and scoop out seeds and pulp. Place pumpkin on the baking sheet skin-side down and bake for 45 minutes, or until flesh is fork-tender. Remove from oven (but keep the oven on) and allow to cool for 15 minutes.
Peel off the skin and place pumpkin in a food processor. Pulse until pureed. Measure out ½ cup of pumpkin puree to make the cheesecake and store remaining puree (about 1 ½ cups) in the refrigerator or freezer for later use.
In a food processor, pulse the gingersnap cookies until finely ground. Add the butter and pulse until well combined. Press ¼ cup of the cookie-crumb mixture firmly into each muffin compartment to form a crust. Bake for 10 minutes.
Meanwhile, in a large bowl, combine the cream cheese and brown sugar. Beat with an electric mixer on medium speed until light and fluffy.
Add the pumpkin, yogurt and salt and continue beating, scraping down the bowl frequently. Add the egg, vanilla and pumpkin pie spice and beat until well combined.
Divide the cheesecake mixture evenly into the crust-lined muffin cups. Bake for 25 minutes, or until set. Cool completely in the pan for about 30 minutes, then refrigerate for at least 2 hours or overnight.
Serve cheesecakes topped with a dollop of whipped cream and a sprinkle of pomegranate seeds, if desired. Store leftovers in the refrigerator.