Nutrition Information (per serving)
calories
140
protein
4 g
sodium
180 mg
carbohydrates
16 g
fat
7 g
fiber
1 g
cholesterol
35 mg
Servings
12
Ingredients
Crust
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
Filling
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
Topping
2 Tbsp heavy whipping cream
1 Tbsp powdered sugar
½ tsp pure vanilla extract
⅛ tsp ground cinnamon
⅛ tsp fresh grated ginger
Instructions
- Preheat oven to 375F.
- 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.
- 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.
- 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.
- 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.
