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1 1/3 cups crushed sugar free ginger snaps, if you can find them OR graham cracker crumbs
1/4 teaspoon cinnamon
1/4 cup melted butter
Two 8-ounce packages reduced fat cream cheese, softened
1/2 cup + 2 tablespoons Splenda Granular
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon cloves
2 eggs (to reduce the fat, use 1/2 cup EggBeaters. It won’t be the exact same texture, but will still be great.)
Toasted pecans, to sprinkle, optional
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Preheat oven to 325 degrees. Line a 12-regular sized muffin pan with cupcake liners. Spray lightly with vegetable cooking spray. (I like the foil ones – they are pretty and seem to hold up better.)
In a medium bowl combine the graham or cookie crumbs, cinnamon, and melted butter. Divide and press into each lined cup.
In a large bowl beat the cream cheese until smooth. Beat in the Splenda, vanilla, cinnamon, ginger, allspice, and cloves. Beat in the eggs, one at a time, just until incorporated. Divide batter evenly amongst the cups. (You can fill them to the top.) Sprinkle on toasted pecans, if desired.
Bake for 15-20 minutes – or JUST until they are almost set. Should still be slightly jiggly. (They will continue cooking for a minute or two out of the oven.) Allow to cool completely and remove from the pan. Chill for at least several hours, or preferably overnight. Makes 12 mini cheesecakes.
Per Cheesecake: Calories 218; Protein 7 g; Fat 14 g; Carbs 16 g; Fiber 1 g; Sugar 3 g; Sodium 218 mg