- 1 1/2 cups almond cookie crumbs (about 30 cookies)
- 4 tablespoons butter, unsalted - melted
- 8 ounce cream cheese, reduced-fat - softened
- 1 cup canned pumpkin puree
- 3 Eggs
- 1/2 cup light brown sugar
- 1 tablespoon flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat oven to 350° F. Spray a 24-cup mini muffin pan with non-stick baking spray.
Add the cookie crumbs and melted butter to a medium bowl and mix until well combined. Press about a tablespoon of the crumb mixture into the bottoms of each well in the pan. Using the end of a wooden spoon, press the mixture down to pack it in. Bake for 10 minutes, or until the crusts begin to brown.
In the bowl of a food processor, add the softened cream cheese, pumpkin, eggs, brown sugar, flour, ginger, cinnamon, nutmeg and salt and process until smooth. Using a small scoop, divide the mixture evenly among the 24 wells. Bake for 10 to 12 minutes, or until set.
Let the cheesecakes cool completely in the pan. Using a small knife, run it around the edges of each cheesecake and remove them. Refrigerate for at least 8 hours before serving. Before serving top with a dollop of real whipped cream and a sprinkle of cinnamon.
Store leftovers in a covered container in the refrigerator for up to 5 days.