Healthy-ish Pumpkin Cheesecake

Makes 12 cheesecakes 

Nutrition per serving (1 cheesecake) – calories: 158, fat: 7g (saturated: 4g), carbohydrates: 17g, protein: 5g, fiber: 1g, sugar: 13g

You can find Dulce de Leche in most larger supermarkets. Sometimes it’s in the baking aisle near the sweetened condensed milk. and other times it’s in the aisle with the Latin ingredients. If you can't find it in your local store, check out a Mexican grocery store or a specialty foods store, like Williams-Sonoma. You can also find different brands online. 

This recipe can be used with either ⅓ reduced-fat (these will be in blocks) or light cream cheese (usually found in the tubs) 

• 12 ginger snap cookies

• 8 ounces ⅓ less fat cream cheese 

• ¾ cup pumpkin puree

• ¼ cup low fat cottage cheese

• ¾  cup dulce de leche

• 2 large eggs 

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/4  teaspoon ground cloves

• 1/8 teaspoon allspice

• 1/4 teaspoon salt

• Optional: Chopped, spiced candied pecans — recipe.

Adjust oven rack to middle position and heat oven to 300 degrees. Line a 12-cup muffin tin with cupcake liners. Place cookies in cupcake liners.

Process the cream cheese, pumpkin puree, cottage cheese, dulce de leche, eggs, and spices together in a food processor until smooth, about 1 minute.  Divide batter evenly among cupcake liners on top of ginger cookies. Bake until set, about 20 minutes. Transfer to a wire rack and cool to room temperature, about 20 minutes. Refrigerate until set, about 1 hour or overnight.

If desired, top with chopped spiced pecans. Serve.