Mini Pumpkin Cheesecake

Ingredients

Crust

• 1 cup graham crackers, crushed

• 2 Tbsp brown sugar

• 2 Tbsp unsalted butter

• 1 Tbsp pure maple syrup

• 1/4 tsp ground cinnamon

• 1/8 tsp ground nutmeg

Filling

• 1 cup lowfat cream cheese

• 1/2 cup canned pumpkin

• 1 lg egg

• 1 lg egg white

• 1/4 cup brown sugar

• 1/4 tsp ground cinnamon

• 1/8 tsp ground ginger

• 1/8 tsp fresh grated nutmeg

• Dash of ground cloves

Topping

• 2 Tbsp heavy whipping cream

• 1 Tbsp powdered sugar

• 1/2 tsp pure vanilla extract

• 1/8 tsp ground cinnamon

• 1/8 tsp fresh grated ginger

Instructions

1. Preheat oven to 375F.

2. In a medium mixing bowl, mix graham crackers, brown sugar, butter, syrup, cinnamon and nutmeg until well combined. Spray a medium-sized 12 cup muffin pan with canola oil spray. Place 1 3/4 tablespoons of crumb mixture in each muffin cup. Press crumbs firmly on bottom and 1/3 of the way up the sides of each cup to form a crust. Set aside.

3. In a medium bowl, using a hand held mixer, blend cream cheese, pumpkin, egg, egg white, brown sugar, cinnamon, ginger, nutmeg and cloves. Spoon 2 1/2 tablespoons mixture into each of the 12 crust-lined cups.

4. Bake cheesecakes for 14 minutes. Remove from oven and place on rack to cool for 20 minutes. Carefully remove cheesecakes from pan by running a knife along the edge of the crust. Let cool completely on wire rack then chill until ready to serve.

5. In a small bowl, combine topping ingredients just prior to serving. Whip with a wire whisk until soft peaks form. Serve cheesecakes topped with approximately 1 teaspoon whipped topping.