Mini Pumpkin Cheesecakes

Directions

1. 1
   Sprinkle about 1 tsp.
2. 2
   (5 mL) cookie crumbs onto bottom of each of 24 paper-lined muffin cups (or onto bottom of each of 12 paper-lined muffin cups for trial recipe).
3. 3
   Beat cottage cheese in large bowl with mixer on high speed until smooth.
4. 4
   Add cream cheese, pumpkin, yogurt, sugar replacement, vanilla, corn starch and pumpkin pie spice; beat on medium speed until well blended.
5. 5
   Add eggs, 1 at a time, beating after each just until blended.
6. 6
   Spoon about 1/4 cup (50 mL) of the cheesecake batter into each muffin cup.
7. 7
   Bake in 350 degrees F standard oven 25 to 30 min.
8. 8
   or until centres are almost set.
9. 9
   Cool to room temperature.
10. 10
    Refrigerate until chilled.
11. 11
    Serve each cheesecake topped with 1 tsp.
12. 12
    (5 mL) whipped topping and 1/2 tsp.
13. 13
    (2 mL) nuts.