Mini butternut cheesecakes
4
Points®
Total Time
39 min
Prep
14 min
Cook
25 min
Serves
12
Difficulty
Moderate
These creamy cheesecakes are a fabulous finish to any holiday meal. You can use precut butternut squash to make squash puree. It is widely available in supermarkets and is a great shortcut for time-pressed cooks. Be sure to trim down the pieces to small, even-sized cubes or slices before roasting to allow for better browning. To make squash puree from precut cubes, simply simmer in water or the microwave until extremely tender. Drain well and mash using a potato masher or puree with an electric mixer. Feel free to substitute canned pumpkin puree (not pumpkin pie filling) for the squash.
Ingredients
Cooking spray
2 spray(s)
Graham cracker crumbs
⅔ cup(s), from 4 whole graham cracker sheets
Unsalted butter
1 Tbsp, melted
Fat free cream cheese
4 Tbsp, at room temperature
Low fat cream cheese
4 oz, at room temperature
Cooked butternut squash
1⅓ cup(s), cubed, pureed (yields 3/4 cup puree)
Sugar
⅓ cup(s)
Vanilla extract
½ tsp
Ground cinnamon
½ tsp, plus extra for garnish
Ground nutmeg
⅛ tsp
Egg
2 large egg(s)