This post is sponsored by Greek Cream Cheese. All opinions are my own, and you can be sure that I only work with brands I truly believe in.
I love pumpkin pie. Don’t here me say that I don’t. But let’s be honest, it’s been done. And sometimes you just need something new. Hence, my Pumpkin-Cookie Butter Mini Cheesecakes.
When I was working in the test kitchen at Oxmoor House I was introduced to cookie butter. That magical spread that you just can’t stop eating, by the spoonful, out of the jar. There’s really no other way to eat it, as I’m not sure what you’d spread it on. When I was thinking about putting my own spin on pumpkin pie, I thought Biscoff cookies would make a delicious crust, and why not add some cookie butter to the filling?
Let’s talk about dessert for a minute. I am a dietitian, and I eat dessert almost every day. I truly believe that all foods can fit into a healthy diet. The important thing is your OVERALL eating pattern. I eat a diet rich in vegetables, fruits, whole grains, lean proteins, and low-fat dairy. Most of the foods I eat during the day are free from added sugar (except for my vanilla Greek yogurt, which I love and gives me protein and calcium). So when dinner is over, I like to have a small serving of something sweet. A lot of times it’s ice cream, or it might be a homemade treat. The point is that there is room for these sweet treats because my overall diet is nutrient-rich and low in sugar. AND because I allow myself a daily treat, I don’t feel deprived and I’m satisfied with a small portion, which I enjoy without guilt.
So if thinking of Thanksgiving desserts or Thanksgiving in general makes you anxious, just allow yourself to enjoy some of your favorite things in moderation. I’ll be having one of these cute little mini cheesecakes. And I promise you I won’t regret it!
Preheat oven to 300°F.
For the crust: Place cookies in a food processor; pulse until crumbled. Add 2 tablespoons sugar, the butter, and egg white; pulse just until moistened.
Coat 18 muffin cups well with cooking spray. Spoon about 1 heaping tablespoon crumb mixture into each muffin cup; press crumbs firmly into bottom.
Bake for 8 to 10 minutes or until toasty. Remove from oven; cool 10 minutes.
For the filling: Wipe food processor clean with a dry cloth. Place cream cheese, pumpkin, and cookie butter in processor; process until smooth and no lumps remain. Add 3 tablespoons sugar, the flour, 2 teaspoons vanilla, the pumpkin pie spice, and ¼ teaspoon cinnamon; process until smooth.
Spoon batter evenly into muffin cups.
Bake 15 to 18 minutes or until centers of cheesecakes are set. Cool completely on a wire rack in the pan.
Cover pan, and refrigerate at least 3 hours.
Carefully run a knife around the edge of each cheesecake and remove to a platter.
For whipped cream: Combine whipping cream, powdered sugar, ½ teaspoon cinnamon, and ¼ teaspoon vanilla in a chilled metal bowl. Beat with an electric hand mixer until stiff peaks form. Pipe or spread desired amount of whipped cream onto mini cheesecakes (you may have extra whipped cream).