|Individual Pumpkin Cheesecake - Gluten Free, lower calorie options|
If you are gluten free, please be sure that each of your ingredients are gluten free. I have made special notes on higher risk ingredients, but each package should be checked before you purchase, as ingredients and policies change.
2 cups crushed graham crackers, Oreos, cookies or Gluten Free Cookies
3 tablespoons light brown sugar (You can sub Splenda Brown sugar for less calories)
1/2 teaspoon ground cinnamon
1 stick melted salted butter
2 cups of pureed pumpkin - (cook the pumpkin before you use it in this recipe)
3 (8-ounce) packages cream cheese, at room temperature
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar (I subbed Apriva for a lower calorie option)
1 teaspoon ground cinnamon
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon ground cloves
2 tablespoon all-purpose flour (for gluten free use a Gluten Free Flour alternative)
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
For the crust:
Crush your cookies or crackers until they are fine small pieces.
In medium bowl, combine dry ingredients then add melted butter.
Spray the sides and bottom of 2 large muffin tins with non-stick spray
Press 2 Tbs plus 2 tsp (2 2/3 tbs) of crust mix into the bottom of each of the 12 spaces.
I used a cup with a flat bottom to flatten out the mix.
For the filling:
I used a blender to mix the ingredients.
First I added the pumpkin and liquid ingredients (eggs, egg yolk, sour cream, vanilla) and pureed thoroughly.
Then I slowly added each package of cream cheese (make sure it's room temp)
Finally add the remaining ingredients.
Pour about 1/2 cup into each of the muffin tin spaces. Cook for 1 hour.
Remove from the oven and let sit for 15 minutes.
Cover with plastic wrap and refrigerate for 4 hours.