Hey you guys! Today has been a lovely Sunday, full of cool fall breezes and a early breakfast with my dad. We met up at this cute local breakfast place called La Bellavia, which has super good french toast and eggs Benedict that I totally want to try and recreate! With such a pretty fall morning, I decided that this post would be fitting. I am so very excited to be a sponsor on The Realistic Nutritionist, and
I have a fun recipe to show you today that I shared with her readers! Claire suggested that I
create a recipe inspired by one of the ones on the Coffee Mate creamer
website, and I couldn’t have been more delighted to find pumpkin
cheesecakes on there! I am a complete sweet lover, and as you guys know I love lightening
up sweets so I can have more of them (and more often!)

These decadent little cheesecakes are the perfect 3 bites! They are seriously so rich,
I couldn’t have more than one (and no, I’m not one of those people who
is easily sweetened out– you are talking to the girl who can go through a
whole box of Samoa cookies and a jar of peanut butter in one sitting…
and maybe add on some cheesecake ice cream). Don’t think overwhelmingly
sweet, because these guys aren’t: instead, they are amazingly rich and
decadent. I brought these to my friends and none of them had any clue they were eating a skinny, greatly reduced-fat version of the classic pumpkin cheesecake.

Individual Pumpkin Cheesecakes
Adapted from Coffee-mate.
Serves 12. Serving Size: 1 cheesecake Calories/Serving: 93

Ingredients:

12 foil cupcake liners
1 pkg. (8 oz.) fat free cream cheese, at room temperature
1 pkg. (8 oz) 1/3 fat cream cheese, at room temperature
1/2c.splenda
1tsp ground cinnamon
1tsp pumpkin pie spice
1 and 1/2 tbl all-purpose flour
1/2tsp vanilla extract
1/2tsp maple extract
Pinch of salt
2 large eggs
1/2c. pumpkin puree
2tbl. all-natural sugar free coffeemate vanilla creamer
1/4c. graham cracker crumbs
1 apple, thinly sliced (optional, for garnish)

Directions:

Preheat oven to 300° F. Line 12-cup muffin tin with foil liners; coat liners with nonstick cooking spray.
Beat cream cheese, splenda, cinnamon, flour,
vanilla extract and salt in large mixer bowl until smooth. Beat in eggs
one at a time, beating well after each addition. Transfer 1/2 cup batter
to a medium bowl. Add pumpkin and Coffee-mate; stir until blended.
Divide white cream cheese batter evenly among prepared cups;
sprinkle 1tsp graham cracker crumbs onto each cheesecake; top evenly
with pumpkin batter.
Bake for 16 to 18 minutes or until just set. Cool completely in pan
on wire rack. Cover and refrigerate for at least 4 hours before serving.
Top with thin apple slices to garnish, if wanted. Note: Cheesecakes
will hold for 3 to 4 days tightly covered in refrigerator. Can be frozen
in airtight container for up to 1 month.