This is one of my favorite fall recipes. These single serving cheesecakes have a great pumpkin flavor and they are light. Bonus! The original recipe came from WeightWatchers but I have adapted it a bit. I am sure it could be made in a pie plate rather than the ramekins but I like the idea of individual servings. I put all of the dishes on a cookie sheet so they are easy to take in and out of the oven.
A few years ago there was a shortage of canned pumpkin. Perhaps I am the only one that remembers this, but it really put a wrinkle in my pumpkin cooking plans! I just saw an article online saying that there could be a 2011 pumpkin shortage. I am not saying you should fill your pantry with pumpkin, but it does keep for a long time!
The Perfect Pairing for this recipe is a dollop of whipped topping. Yum.
Light Pumpkin Cheesecakes
Adapted by Lindsay at Perfecting the Pairing from WeightWatchers
· 2/3 cups graham crackers crumbs
· 1 Tb butter, melted
· 4 oz fat free cream cheese, at room temperature
· 4 oz light cream cheese, at room temperature
· ¾ cup canned 100% pumpkin
· 1/3 cup sugar
· 1 tsp vanilla
· 1 tsp ground cinnamon
· 1/8 tsp ground nutmeg
· 2 eggs
Preheat oven to 325 degrees F. Coat nine ramekins, or custard cups, with cooking spray. In a small bowl combine the graham cracker crumbs and melted butter. Once combined distribute the crumbs evenly in the nine ramekins and press down lightly with the back of a spoon. Bake for about 5 minutes, until lightly browned.
In a large bowl combine the cream cheeses, pumpkin, sugar, vanilla, cinnamon and nutmeg. Mix with an electric mixture until completely combined, scraping down the sides of the bowl. Add eggs and mix until mixture is smooth.
Fill each ramekin with approximately ¼ cup pumpkin mixture. Bake until lightly set on top, about 20 minutes. Allow to cool, sprinkle with cinnamon and serve with whipped topping.