Mini Pumpkin Cheesecakes
Prep: 35 minutes plus cooling
Bake: 20 minutes • Serves: 18
3 tablespoons Challenge® Unsalted Butter, melted
2 packages (8 ounces each) Neufchâtel cheese, softened
1/4 cup granulated sugar
2 Vital Farms® Large Eggs
1 cup canned 100% pure pumpkin
3 tablespoons maple syrup
2 tablespoons all-purpose flour
1 teaspoon Morton & Bassett® Pumpkin Spice
1 teaspoon Morton & Bassett® Vanilla Extract
1/4 cup plus 1 tablespoon chopped pecans
1.Preheat oven to 350°. Line 18 standard muffin cups with baking cups.
2.In food processor, pulse graham crackers 20 times or until fine crumbs form. In medium bowl, stir butter and graham cracker crumbs; press into bottom of prepared cups.
3.In large bowl, with mixer on low speed, beat cheese and sugar 4 minutes or until light and fluffy. Add eggs, pumpkin, syrup, flour, pumpkin spice and vanilla extract; beat on medium speed 1 minute or until incorporated. Divide pumpkin mixture into cups; sprinkle with pecans.
4.Bake cheesecakes 20 minutes or until set; cool completely on wire rack. Refrigerate cheesecakes at least 2 hours before serving.
Approximate nutritional values per serving (1 cheesecake):
160 Calories, 10g Fat (5g Saturated), 45mg Cholesterol,
130mg Sodium, 13g Carbohydrates, 1g Fiber, 4g Protein