For a yummy and healthy treat that is oozing with fall flavor, try out this healthy baking idea for Mini Pumpkin Cheesecakes. This idea from Rocky Barragan is definitely one of the best for you canned pumpkin recipes for dessert.
Fat cream cheese
1⁄2 Cup (8 tbs)
Let's start with our filling. Cream together your cream cheese, pumpkin, vanilla, stevia and spices. You'll want to mix this together before adding the egg for the simple reason of taste testing! Once you've blending the ingredients together give a quick taste and decide if you'd like to add more sweetness or spice.
Now add your egg and blend away. Set your filling aside and let's move on to the "crust".
In a bowl combine your wheat germ, cinnamon, stevia and 12 pumps of I Can't Believe It's Not Butter Spray. You can use a fork to bring the ingredients together.
It's time to assemble! We'll be using cupcake tins to help with portion control. Get your cupcake pan out and line with cupcake tins. Now drop a tablespoon of wheat germ into each tin. Once your wheat germ is in shoot each tin down with 1 spray of I Can't Believe It's Not Butter Spray. Time to pour in our filling. Pour 1/4 cup of filling into each tin.
Once your done loading up you can pop your trays into a 350 degree F oven for 35 to 45 minutes. You'll want the tops to be golden brown and springy.