A great addition to your holiday dessert buffet, adorable, lightly sweet cheesecakes are delicious anytime butternut squash is in season. You can also substitute canned pumpkin purée (not pumpkin pie filling) for the squash.
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 12 Servings
- 2/3 cup graham cracker crumbs (from approximately 4 whole sheets of graham cracker)
- 1 TB melted butter
- 4 oz fat free cream cheese, at room temperature
- 4 oz light cream cheese, at room temperature
- ¾ cup butternut squash puree
- 1/3 cup sugar
- ½ tsp vanilla
- ½ tsp cinnamon, plus additional for garnish
- Pinch nutmeg
- ½ cup egg substitute OR 2 whole eggs
Preheat oven to 325 degrees. Line 12 standard muffin cups with cupcake liners or spray 12 small ramekins with cooking spray. Combine graham cracker crumbs and butter with a fork in a small bowl. Use a TB measure to scoop approximately 1 TB crumb mixture into each muffin cup/ramekin. Press down mixture with your fingers or the back of the TB measure. Bake for 5 minutes until lightly browned.
Combine cream cheeses, squash puree, sugar, vanilla, cinnamon, & nutmeg in a large bowl. Mix with an electric mixer set on medium-high for 2-3 minutes, scraping down the sides of the bowl often, until batter is completely smooth. Add egg substitute or eggs and continue mixing for another 1-2 minutes.
Evenly spoon approximately ¼ cup of batter into each muffin cup or ramekin (use a ¼ cup measuring cup to make it easier). Smooth the tops lightly with the back of a spoon. Bake for 20 minutes until lightly set on top, let cool at room temperature, and then transfer to the refrigerator to cool completely. Sprinkle with cinnamon before serving.