Thanksgiving is in two weeks! I can’t wait! We’re going to be with my family this year. I haven’t seen them since August so I’m really looking forward to it. Especially since I get to see my niece and nephews…who I’m sure have grown a ton since then. Thank goodness for Facebook so I can see pictures!
I haven’t contributed much (if any) food to our big family gatherings so I’m really looking forward to doing that this year. I’ve already found a bunch of different Thanksgiving desserts that I want to make, so it’s definitely going to be hard narrowing it down to two.
I made these Individual Pumpkin Cheesecakes for a Halloween party, but they would also make a perfect Thanksgiving Dessert. The only dangerous part about these is that they are so easy to eat, no cutting of a pie…heck you don’t even really need a plate. The good news is that they can be almost as low fat as you want them to be, with a relatively small amount of sugar. Always good news. But who’s thinking about fat and sugar on Thanksgiving anyway? Certainly not me!
I got the recipe for these from Healthy Food For Living, a blog I just discovered via Food Gawker (a site I have a slight obsession with). Lauren makes delicious food, and it seems that me and her have similar tastes, and ideas about healthy eating, so I am very excited to keep following her blog.
Individual Pumpkin Cheesecake
recipe from Healthy Food For Living
-18 gingersnap cookies
-two 8 oz. packages 1/3 less fat cream cheese (or non-fat)
-3/4 c pure pumpkin puree
-1/2 c brown sugar
-1/2 tsp vanilla extract
-2 large eggs
-1/2 c non-fat greek yogurt
-1 tsp pumpkin pie spice
-pinch of salt
Preheat oven to 375.
Line muffin tins with paper liners and place a gingersnap in each one.
With an electric mixer, beat cream cheese, pumpkin puree, brown sugar, and vanilla.
Beat in eggs 1 at a time, then yogurt, pumpkin pie spice, and salt.
Spoon batter into the 18 lined cups.
Bake for 20-24 minutes. Let cool on rack and chill in the refrigerator for 2-3 hours before serving.