In the kitchen / Mini pumpkin cheesecake

pumpkin cheesecake

Hope you all had a wonderful Thanksgiving! I had a quiet little Thanksgiving with the boyfriend here in Chicago. I cooked, baked & bought a few pre-made dishes since I was feeling a bit uninspired.  I don’t eat turkey so Thanksgiving is a day of carbs for me. I am paying for that now — trust me.

I skipped making a home made apple pie but did make [low fat] mini pumpkin cheesecakes.

8 oz lowfat or fat free cream cheese
1/2 tbsp lemon juice
1/2 cup organic sugar
1 egg
1/2 tbsp vanilla extract
9 graham cracker sheets [crushed]
1/2 can organic pumpkin
pumpkin pie spice to taste
whipped cream
1 stick earth balance [or butter] melted
12 muffin liners
line muffin tin wells with liners
mix crushed graham cracker and melted earth balance in bowl to form pie crust
add crust to muffin tin wells and press down/flatten to form crust
mix lemon juice, cream cheese, sugar, egg, pumpkin, vanilla and pumpkin pie spice in the bowl of a mixer
pour mix over graham cracker crust
bake at 350 for ~ 25 min
cool for at least 30 min + refrigerate
top with whipped cream and a dash of pumpkin pie spice
Recipe makes 12 mini cheesecakes.
How was your Thanksgiving? Did you do any baking?
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