Mini Pumpkin Cheesecakes

December 2019 | Recipes

A kidney friendly treat that uses only a small amount of pumpkin, keeping potassium low.

Crust Ingredients

12 gingersnap cookies or ¾ cup gingersnap cookie crumbs

2 Tablespoons sugar

2 Tablespoons unsalted butter

¾ cup pumpkin puree

1 large egg

Frozen dessert topping

8 oz package of cream cheese

½ cup sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

Grease each cavity of a 12-count mini cheesecake pan. You can use a muffin pan instead but suggest using muffin liners for easier removal (reduce the number to 10 instead of 12).
Add ginger snap cookies to a blender or food processer and blend until you have fine crumbs.
Add sugar and butter to cookie crumbs. Mix until completely combined together.
Place crumb mixture evenly into 12 mini cheesecake pan or 10 muffin cavities. Press down firmly on the crumbs to form an even layer.
Bake at 325 ° F oven for 10 minutes. Let cool.

Use a mixer to beat cream cheese, sugar, vanilla and pumpkin spice and mix until smooth and creamy. Add pumpkin puree and egg mix on low speed until combined.
Scoop and distribute evenly into each crust.
Bake at 325 ° F oven for 15-20 minutes or until tops of cheese cake are set. Let cool for 1 hour at room temperature and then cover lightly with saran wrap and transfer to fridge to cool 3 hours.
Remove from fridge add 1 tablespoon dessert topping to each (optional) and enjoy.

1 mini cheese cake: ~ 156 kcal, 15 g carbohydrate, 9g fat, 122 mg sodium, 66 mg potassium and 26 mg phosphate

*Pumpkin is high in potassium but the amount and portion size used in this recipe is small.

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