|30 min||4 h||12|
|10 cookie(s)||Graham crackers|
|2 tbsp||Butter, unsalted|
|227 gm||Cream cheese, fat free|
|2 medium egg||Egg|
|1 tsp||Vanilla extract, pure|
|1 tsp||Pumpkin pie spice|
|1/2 cup||Granulated sugar|
|1/4 cup packed||Brown sugar|
|1 cup||Pumpkin purée, canned|
1. Place graham crackers, pecans, and butter into a food processor and blend on high until you get crumbs. This takes about 2 minutes.
2. Spray a 12-cup muffin pan with cooking spray and line each cup with a foil strip. Spoon 2-3 tablespoons of crumb mixture into each of the muffin cups. Using a spoon, flatten the crumb mixture down into each cup to form the crust. Place the muffin pan into the refrigerator for 15 minutes. This helps the crust chill and firm up.
3. Place the cream cheese into a large bowl and, using a hand mixer, beat until creamy.
4. Add in the eggs, vanilla extract, pumpkin pie spice, both sugars, and beat until blended and creamy.
5. Add in the pumpkin puree and continue to beat until blended and creamy.
6. Preheat oven to 350°F.
7. Remove the muffin pan from the refrigerator and divided the cheesecake filling among the 12 muffin cups.
8. Bake for 20 - 22 minutes or until the cheesecakes are set but the center still a little jiggly.
9. Let the cheesecakes cool, in the muffin pan, on the counter for 30 minutes.
10. Place cheesecakes in the refrigerator to chill for at least 4 hours or overnight.
11. Using the foil handles, lift each cheesecake out of the muffin cup. If using garnish the top with a little whip cream and a pecan. Enjoy.