Mini butternut cheesecakes
graham cracker crumbs
⅔ cup(s), from 4 whole graham cracker sheets
1 Tbsp, melted
fat-free cream cheese
4 Tbsp, at room temperature
low fat cream cheese
4 oz, at room temperature
cooked cubed butternut squash
1⅓ cup(s), pureed (yields 3/4 cup puree)
½ tsp, plus extra for garnish
- Preheat oven to 325°F. Coat 12 small ramekins (or custard cups) with cooking spray.
- In a small bowl, combine graham cracker crumbs and butter with a fork. Using a tablespoon measure, scoop approximately 1 tablespoon crumb mixture into each ramekin; press down mixture with your fingers. Bake until lightly browned, about 5 minutes.
- In a large bowl, combine cream cheeses, squash puree, sugar, vanilla, cinnamon, and nutmeg; mix with an electric mixer set on medium-high speed, scraping down sides of the bowl often, until batter is completely smooth, about 2 to 3 minutes. Add eggs; mix for 1 to 2 minutes more.
- Spoon about 1/4 cup batter into each ramekin; smooth tops lightly with back of a spoon. Bake until lightly set on top, about 20 minutes. Let cool at room temperature and then transfer to refrigerator to cool completely. Sprinkle with cinnamon before serving. Yields 1 per serving.