So food might be the last thing on your mind right now, as it's the day after Thanksgiving, but I'm here with a yummy recipe for you. I made these cheesecakes for our Thanksgiving dinner yesterday from a recipe in my Vegetarian Times magazine. Terrible, terrible photo, I know, and I almost completely forgot to get a photo at all; these were the last two little buggers after everyone plated up. Bad photo aside, they were pretty tasty, and definitely worth a go.
Mini Pumpkin Cheesecakes, via Vegetarian Times:
1 1/2 cups Biscoff or gingersnap crumbs (I used windmill cookies)
4 Tbs. melted butter or margarine
12 oz. reduced-fat cream cheese, softened
1 cup pumpkin puree
3 large eggs
1/2 cup plus 2 Tbs. light brown sugar
1 Tbs. all-purpose flour
3/4 tsp. ground ginger
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/8 tsp. ground allspice, optional
Cocoa Sour Cream
1 cup low-fat sour cream
1/4 cup sugar
1 Tbs. unsweetened cocoa powder, divided
1/2 tsp. vanilla extract
1. To make cheesecakes, preheat oven to 350 degrees F. Line 12 cup muffin pan with paper liners.
2. Combine Biscoff crumbs and melted butter in bowl. Press 2 Tbs. crumb mixture into bottoms of each paper liner. Bake 10 minutes, or until crumb crust begins to brown.
3. Puree cream cheese, pumpkin puree, eggs, brown sugar, flour, ginger, cinnamon, nutmeg, salt, and allspice in blender or food processor until smooth. Divide mixture equally among paper liners. Bake 15 minutes, or until set. Let cheesecakes cool in paper liners, then remove liners. For best flavor, refrigerate 12 hours or up to 2 days.
4. To make cocoa sour cream, combine sour cream, sugar, 2 tsp. cocoa powder, and vanilla in small bowl until sugar dissolves. Garnish each cheesecake with dollop of cocoa sour cream just before serving, and dust lightly with the remaining 1 tsp. cocoa powder.