Mini Pumpkin Cheesecakes

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

4 g
180 mg
16 g
7 g
1 g
35 mg

1 cup graham crackers, crushed
2 Tbsp brown sugar
2 Tbsp unsalted butter
1 Tbsp pure maple syrup
¼ tsp ground cinnamon
⅛ tsp ground nutmeg

1 cup lowfat cream cheese 
½ cup canned pumpkin
1 lg egg
1 lg egg white
¼ cup brown sugar
¼ tsp ground cinnamon
⅛ tsp ground ginger
⅛ tsp fresh grated nutmeg
Dash of ground cloves

2 Tbsp heavy whipping cream
1 Tbsp powdered sugar
½ tsp pure vanilla extract
⅛ tsp ground cinnamon
⅛ tsp fresh grated ginger

  1. Preheat oven to 375F. 
  2. In a medium mixing bowl, mix graham crackers, brown sugar, butter, syrup, cinnamon and nutmeg until well combined. Spray a medium-sized 12 cup muffin pan with canola oil spray.  Place 1¾ tablespoons of crumb mixture in each muffin cup. Press crumbs firmly on bottom and ⅓ of the way up the sides of each cup to form a crust. Set aside.
  3. In a medium bowl, using a hand held mixer, blend cream cheese, pumpkin, egg, egg white, brown sugar, cinnamon, ginger, nutmeg and cloves.  Spoon 2½ tablespoons mixture into each of the 12 crust-lined cups.
  4. Bake cheesecakes for 14 minutes. Remove from oven and place on rack to cool for 20 minutes. Carefully remove cheesecakes from pan by running a knife along the edge of the crust. Let cool completely on wire rack then chill until ready to serve.
  5. In a small bowl, combine topping ingredients just prior to serving. Whip with a wire whisk until soft peaks form. Serve cheesecakes topped with approximately 1 teaspoon whipped topping.