Mini Butternut Cheesecakes

Mini Butternut Cheesecakes

POINTS® value | 2 Servings |  12 Preparation Time |  14 min Cooking Time |  25 min Level of Difficulty |  Moderate  cakes |  These creamy cheesecakes are a fabulous finish to any holiday meal. Feel free to substitute canned pumpkin puree (not pumpkin pie filling) for the squash.

Ingredients

• 2 spray(s) cooking spray 
• 2/3 cup(s) graham cracker crumbs, from 4 whole graham cracker sheets 
• 1 Tbsp unsalted butter, melted 
• 4 oz fat-free cream cheese, at room temperature 
• 4 oz light cream cheese, at room temperature 
• 1 1/3 cup(s) cooked cubed butternut squash, pureed (yields 3/4 cup puree) 
• 1/3 cup(s) sugar 
• 1/2 tsp vanilla extract 
• 1/2 tsp ground cinnamon, plus extra for garnish 
• 1/8 tsp ground nutmeg 
• 2 large egg(s) 

Instructions

• Preheat oven to 325°F. Coat 12 small ramekins (or custard cups) with cooking spray.
  
• In a small bowl, combine graham cracker crumbs and butter with a fork. Using a tablespoon measure, scoop approximately 1 tablespoon crumb mixture into each ramekin; press down mixture with your fingers. Bake until lightly browned, about 5 minutes.
  
• In a large bowl, combine cream cheeses, squash puree, sugar, vanilla, cinnamon and nutmeg; mix with an electric mixer set on medium-high speed, scraping down sides of the bowl often, until batter is completely smooth, about 2 to 3 minutes. Add eggs; mix for 1 to 2 minutes more.
  
• Spoon about 1/4 cup batter into each ramekin; smooth tops lightly with back of a spoon. Bake until lightly set on top, about 20 minutes. Let cool at room temperature and then transfer to refrigerator to cool completely. Sprinkle with cinnamon before serving. Yields 1 per serving.

Notes

 The best way to make squash puree from a whole squash is to halve an unpeeled squash lengthwise and then scoop out the seeds and membrane. Place the halved squash cut-side down in a baking pan, filled three-quarters full with water. Roast at 400°F until squash is completely fork-tender. Let cool, scoop out flesh and mash it with a potato masher or puree with an electric mixer.

A medium-sized, 2 pound squash will yield approximately 2 cups of squash puree.

Precut butternut squash is widely available in supermarkets and is a great shortcut for time-pressed cooks. Be sure to trim down the pieces to small, even-sized cubes or slices before roasting to allow for better browning. To make squash puree from precut cubes, simply simmer in water or microwave until extremely tender. Drain well and mash using a potato masher or puree with an electric mixer.

Frozen butternut squash puree is also available in some supermarkets. Just be sure to use a brand without added fats or sweeteners.

When you are really in a time crunch, you can use no-sugar-added, pureed squash baby food.