No. 1 : Quick Recipe

Pumpkin Spice Cheesecakes

  • 4 Large Eggs Divided
  • 4 TB Whole Wheat Pastry Flour, or All Purpose Flour
  • 8 OZ Light or Neufchatel Cream Cheese, Softened
  • 1 Cup Nonfat Plain Greek Yogurt
  • 3/4 Cup (1⁄2 of a (15 OZ) Can of Pure Pumpkin)
  • 1 Tsp Vanilla
  • 1⁄2 Cup Raw Sugar, divided
  • 2 Tsp Pumpkin Pie Spice
  • 12 Purchased Gingersnap Cookies, Crumbled

Step One

Preheat the oven to 325F. Coat 8 to12 small ramekins with oil spray. In a large bowl, using a hand  mixer,(or use a stand mixer), combine the yolks, flour, yogurt, cream cheese, vanilla, ¼ cup of the sugar, and pumpkin pie spice. Beat until smooth.

Step Two

Clean your beaters well, (and bowl if using a stand mixer).  In a small bowl, beat the egg whites until soft peaks form – and then beat in the remaining sugar.

Step Three

Fold the whites into the yolk mixture. Spoon the cheesecakes into the prepared ramekins. Sprinkle the crumbled gingersnaps over the top of each ramekin. Bake the cheesecakes at 325F for 25 minutes. When finished, the cheesecakes will be springy on top and lightly browned. Cool in the oven for a half hour and then remove to finish cooling. (They will deflate as they cool – but they will still taste great!

No. 2 : Kitchen SCOOP

No pumpkin pie spice in the cabinet? No problem. Just use ¼ tsp each of cinnamon, nutmeg, cardamom and allspice. You’ll have a delicious seasoning mix that tastes like the holidays!

No. 3 : Clever Idea

This is an easy recipe to make gluten free. Substitute brown rice flour for the whole wheat pastry flour or all purpose flour, and sprinkle gluten free gingersnaps on top. 

No. 4 : Wine FIND of the Week

ANAKENA Late Harvest Wine
About $14.00

The intensely gold color is a big clue to the big bold taste of this deliciou dessert wine. The combo of Viognier and Muscat grapes brings a big, rich taste to this easy-to-drink and affordable- white wine. Viognier (VEE-ohn-yay), brings a white jasmine aroma and a peachy spice component and  Muscat adds its own distinctive aroma and taste to the blend – musky-grapey smells and an incredible refreshing taste perfect with the pumpkin spice cheesecake.

Pin It on Pinterest

Share This