Ingredients

The following ingredients have 4 Servings
  • 4 oz light cream cheese ((at room temperature))
  • 1/3 cup sugar
  • 1/2 cup yogurt ((at room temperature))
  • 1 cup pumpkin puree ((not pumpkin pie filling, at room temperature))
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1 tsp vanilla
  • 1 egg ((at room temperature))
  • 3 tablespoons butter ((42 g))
  • 1 tablespoon sugar
  • 3/4 cup graham cracker crumbs ((84 g))

Instruction

  • Heat oven to 350°F. Line a standard muffin tray (12-count) with muffin liners and set aside.
  • In a medium bowl, beat together all pumpkin cheesecake ingredients.
  • In a microwavable dish, melt the butter. Stir in the sugar and graham cracker crumbs until evenly distributed.
  • Press about 1 tablespoon of crumbs in the bottom of each muffin liner. Top with 1.5-2 tablespoons of the cheesecake.
  • Bake for 25 minutes. The cheesecakes may seem slightly jiggly but they will set.
  • Cool at room temperature for one hour, then refrigerate for 2 hours.