mini pumpkin spice cheesecakes with cinnamon graham cracker crust

Sorry for being boring but…more pumpkin :) What a surprise.

IMG_5068

This time, I brought back an old favorite combination of mine, pumpkin + cheesecake.

IMG_5094

As I’ve done before, I lightened this recipe WAY up by using 1/3 less fat cream cheese and greek yogurt.

IMG_5102

Personally, pumpkin cheesecake wins hands down over pumpkin pie for me any day. I can’t think of anything better than these creamy baby cheesecakes that taste like fall and are much less bad for you than they seem.

IMG_5063

I drizzled them with chocolate…because when is that ever a bad idea? But I imagine fresh cinnamon whipped cream would be heavenly.

IMG_5069

Mini Pumpkin Spice Cheesecakes with Cinnamon Graham Cracker Crust

Crust:
1 and 1/2 c graham cracker crumbs
1 pack of Stevia
1 tsp cinnamon
1/3 c melted butter or coconut oil (I used a combination)

Filling:
8oz block of 1/3 less fat cream cheese
3 tbsp agave nectar
6 oz greek yogurt (vanilla or plain work great)
3 large eggs
15 oz can of pumpkin puree
1 tbsp vanilla
1 tbsp cinnamon
1 heaping tbsp pumpkin pie spice
1 tsp salt (optional–I forgot this and it still tasted great!)

chocolate topping:
1/2 cup dark chocolate
1 tbsp coconut oil

Preheat your oven to 350 degrees. In a small bowl combine all ingredients for the crust.  Once combined, add mixture to the bottom of a cupcake tins (mine made about 18).  Use your fingers to press the crust down.  Bake at 350 for 5 minutes.

In a large bowl, or a stand mixer, combine the cream cheese with the agave nectar and whip until smooth.  Add the yogurt and eggs and mix for a minute until fully combined.  Add the vanilla, pumpkin, and spices, and mix well.

Once the crust is baked spoon the cheesecake filling on top of the crust and fill each to the top.  Bake at 350 for 18-20 minutes or until the tops crack slightly and cheesecakes are set.  Cool for 10 minutes before removing from the pan.

Chill for at least two hours.

In a microwavable safe bowl, melt the chocolate and coconut oil by heating it for 20 second intervals, stirring in between until chocolate is melted. Drizzle over cheesecakes.

pumpkin cheesecake 18 servings
Each mini cheesecake is only 153 calories

{You may also like}

Pumpkin Spice & Vanilla Bean Marbled Cheesecake

Pumpkin Cheesecake Danish

Pumpkin Spice Cake Cheesecake

About these ads

About Bianca

I'm a 20-something optometry student, juggling my aspirations to become a doctor with my passions for food, traveling, and life. You'll find a little bit of each on this blog!
This entry was posted in Uncategorized. Bookmark the permalink.

4 Responses to mini pumpkin spice cheesecakes with cinnamon graham cracker crust

  1. Pingback: No Bake Passion Fruit Cheesecake Bites | How to Cook Jamaican

  2. These are so cute and look so yummy! I had a pumpkin pie fail the other day, so maybe I’ll give these cheesecakes a try instead. :)

  3. Rose says:

    Looks so yummy!!! Can I use a substitute for eggs?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s