Mini Pumpkin Cheesecakes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Sally Quinn
Pumpkin 'aint just for pie anymore.
Ingredients
- 1 1/4 c. gingersnap cookie crumbs*
- 2 tbsp. granulated sugar
- 1/4 c. unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees F. Line a 12-count muffin pan with liners and a second 12-count muffin pan with only 4 (this recipe makes 16). Set aside.
- Make crust: Mix together cookie crumbs, sugar, and melted butter in a medium bowl until combined. (The mixture will be thick, coarse, and sandy.) Press a heaping tablespoon of mixture into each liner, making sure the crust is tight and compact. Pre-bake crusts for 5 minutes, then remove from oven and set aside.
- Make filling: In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat cream cheese on high speed until smooth, about 1 minute. On medium-high speed, beat in pumpkin, egg and egg yolk, scraping down sides of bowl as needed. On high speed, beat in sugar, cinnamon, pumpkin pie spice, and vanilla until combined.
- Pour filling evenly into each crust. Bake until centers of pies only slightly jiggle, 18 to 20 minutes. Let cheesecakes cool at room temperature in pan set on a wire rack. Once completely cool, place pan in refrigerator for at least 2 hours.
- Once chilled, drizzle with caramel sauce and garnish with toasted pecans.
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