Pumpkin Cheesecake Is A Thing And We Have The Recipe

With built-in portion control and a healthier lineup of ingredients than your typical autumnal dessert, this is a way to have your cheesecake and eat it too. If you have more crust and filling, fill a ramekin or two with the leftovers.

Pumpkin Cheesecakes

Serves 12

Ingredients:

• 1 3/4 cups rolled oats
• 3/4 cup pecans
• 1 cup dried cranberries
• 1/4 cup melted coconut oil
• 1/4 cup + 2 Tbsp. pure maple syrup, divided
• 1 Tbsp. unflavored gelatin
• 3/4 cup milk
• 1/4 cup brown sugar or coconut sugar
• 2 tsp. vanilla extract
• 1 cup pumpkin puree
• 1 cup 2 percent plain Greek yogurt
• 1 (8 oz.) tub plain cream cheese
• 1 1/2 tsp. pumpkin pie spice
• Pinch of salt
• 1/4 cup shredded unsweetened dried coconut

Directions:

Process oats and pecans in a food processor until pulverized. Add cranberries, coconut oil and 2 Tbsp. maple syrup, and process until the mixture sticks together when squeezed between your fingers. Divide among 12 silicon or paper-lined metal muffin cups and press firmly to form an even flat crust. Place pan in refrigerator. Stir together gelatin and 2 Tbsp. cold water in a small bowl; let sit 5 minutes. Bring milk, sugar, 1/4 cup maple syrup and vanilla to a light simmer over medium heat in a saucepan. Add gelatin, and stir until dissolved. Puree together pumpkin, yogurt, cream cheese, pumpkin pie spice and salt in a food processor. Add hot milk mixture and blend until combined. Pour pumpkin mixture over crusts and sprinkle coconut on top. Refrigerate until set, at least 2 hours.

NUTRITIONAL INFO PER SERVING: 272 CALORIES, 5G PROTEIN, 18G FAT, 27G CARBS, 91 MG SO DIUM