Sugar-Free Spiced Pumpkin Mini Cheesecakes

Ingredients

• 12 oz. cream cheese, softened at room temperature
• 3/4 cup Monk Fruit Granulated Zero Calorie Sweetener
• 2 eggs
• 7/8 cup canned pumpkin puree
• 2 T sour cream
• 1 T white whole wheat or white flour
• 1 tsp. vanilla
• 1/2 tsp. ground cinnamon
• 1/3 tsp. ground ginger
• 1/4 tsp. Pumpkin Pie Spice
• Pinch salt
• Whipped cream for serving if desired

Directions

1. Before you begin, the cream cheese should be fully softened at room temperature. Heat the oven to 350F/180C, set 12 foil baking cups in muffin tins, and coat the cups thoroughly with non-stick spray.
2. With a small hand mixer, beat the softened cream cheese with the granulated Stevia and granulated Monkfruit, or the sweeteners you are using, until the mixture is smooth and creamy.
3. Mix in the eggs one at a time on a fairly low setting, blending just until each one disappears into the batter. Once the eggs are in, resist the urge to crank up the mixer.
4. Add the canned pumpkin, sour cream, flour if you are using it, vanilla, cinnamon, ginger, pumpkin pie spice, and salt, then mix gently until everything is combined.
5. Scoop the batter into the 12 prepared foil cups with a 1/4 cup measuring cup. Each cup will take just a bit more than 1/4 cup of batter.
6. Bake for 40-45 minutes, until the tops look set and feel only barely firm when touched. They may rise a little in the oven and settle back down as they cool, which is completely fine.
7. Cool the cheesecakes for 30 minutes, then refrigerate them for at least 4 hours or overnight.
8. Serve the mini cheesecakes topped with a generous spoonful of whipped cream, if desired.