Mini Pumpkin Cheesecakes

Ingredients:

1 can (15 oz) pumpkin puree

1.5 cups Good Culture Organic 4% Cottage Cheese

½ cup maple syrup

3 eggs

3 tablespoons gluten free flour (1-for-1 flour)

2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

Graham cracker crust:

6 tablespoons butter, melted

220 grams of graham crackers (8 oz package)

2 tablespoons sugar

Directions:

Preheat the oven to 350F.

Crush graham crackers into fine crumbs (I use the food processor but you could also crush with a rolling pin in a large sealed sandwich bag).

Add melted butter and sugar to graham cracker crumbs. Pulse in the food processor until well combined (or stir in a bowl until well combined).

Press graham cracker crumbs into 12 muffin tins lined with a parchment paper liner.

Bake the crust 350F for 10 minutes,

Blend together the pumpkin puree, cottage cheese and maple syrup in a high speed blender (or food processor) until thick and creamy and all visible lumps are removed from the cottage cheese.

Add the eggs, gluten free flour, pumpkin pie spice and ground cinnamon to the blender and blend until well combined.

Pour the pumpkin cheesecake filling over the graham cracker crusts in the cupcake liners.

Bake the mini cheesecakes on the center rack at 350F for 25 minutes.

Remove from the oven and allow to cool at least 1 hour before serving.

** Note: These are best if allowed to cool completely in the fridge as this ensures that the parchment paper liner doesn’t stick to the outside.