Name: Mini Pumpkin Cheesecakes
Total time: 45 min
Yield: 12
Ingredients: Crust; 1 cup (250 ml) graham cracker crumbs; 3 Tbsp (45 ml) margarine (or butter), melted*; 1/2 tsp (2 ml) pumpkin pie spice; Filling; 1 (8 oz) (240 ml) package light (Neufchatel) cream cheese or non-dairy cream cheese; 3/4 cup (175 ml) canned pumpkin (not pumpkin pie filling); 1/4 cup (60 ml) Silk Vanilla soy, almond or coconut beverage; 1/3 cup (75 ml) dark brown sugar; 1 tsp (5 ml) pumpkin pie spice; 1/2 tsp (2 ml) salt; 2 eggs*; Caramel sauce, if desired

*For a vegan version, use vegan margarine and substitute each egg with 1 Tbsp (15 ml) golden flax meal soaked in 3 Tbsp (45 ml) warm water.

Instructions

Preheat oven to 160°C (325°F). Line a 12-cup muffin tin with paper liners or coat a 12-cup mini cheesecake pan with cooking spray.
Combine graham cracker crumbs, margarine and pumpkin pie spice in a small bowl.
Place a heaping tablespoon of crumb mixture into each muffin cup. Press down crumbs using a spoon or the bottom of a juice glass. Bake for 5 minutes then cool.
In a large bowl, beat cream cheese and pumpkin until smooth.
Add Silk, sugar, pumpkin pie spice and salt.
Add eggs one at a time, mixing well after each addition.
Pour filling into prepared crusts, filling cups almost to the rim.
Bake for 25-30 minutes or until set. Cool before serving.
Garnish with caramel sauce, if desired.

Mini Pumpkin Cheesecakes

Ingredients

Instructions

Vanilla

Unsweetened Vanilla

Vanilla

Unsweetened Vanilla

Mini Pumpkin Cheesecakes

Ingredients

Instructions

PRODUCTS USED IN THIS RECIPE

Vanilla

Unsweetened Vanilla

Vanilla

Unsweetened Vanilla

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