Mini Pumpkin Butter Cheesecakes With A Gingersnap Crust

• 8 ounces, weight Fat-free Cream Cheese
• 1/4 cups Sugar
• 1 teaspoon Vanilla
• 1 whole Egg
• 1 pinch Salt
• 1/2 cups Nonfat Vanilla Greek Yogurt
• 1/4 cups Pumpkin Butter (apple Butter Or Jam Would Work Too)
• 10 whole Gingersnap Cookies (I Like Trader Joes)
• 2 Tablespoons Pumpkin Butter
• 10 whole Pecans

1. Preheat oven to 275u0b0F. Line a standard muffin tin with 10 muffin foil liners and lightly spray the liners with cooking spray.
2. In a medium-sized bowl add cream cheese and sugar and beat until creamy. Add vanilla extract, egg and salt, beat until combined. Beat in vanilla yogurt and 1/4 cup pumpkin butter.
3. Place a gingersnap on the bottom of each muffin liner and evenly spoon the batter on top of the cookie. Evenly drop a small amount of the reserved 2 tablespoons of pumpkin butter into each cheesecake and swirl with a knife. Top each cheesecake with a pecan.
4. Place in oven and bake, rotating pans halfway through, until filling is set, about 22-24 minutes.
5. Let them cool on a wire rack. Chill in the refrigerator for at least 4 hours or up to overnight before serving.
6. Enjoy!

cream cheese, sugar, vanilla, egg, salt, yogurt, pumpkin butter, cookies, butter, pecans

Taken from tastykitchen.com/recipes/desserts/mini-pumpkin-butter-cheesecakes-with-a-gingersnap-crust/ (may not work)