Mini Brownie Pumpkin Cheesecakes

• 4 ounces, weight Semi-sweet Chocolate, Chopped
• 1/2 cups Plus 1/2 Tablespoon Mashed Avocado
• 1 Tablespoon Honey
• 1/2 teaspoons Vanilla Extract
• 1 Egg
• 1 pinch Salt
• 1/4 cups Plus 3 Tablespoons Truvia
• 6 ounces, weight Reduced Fat Cream Cheese
• 1/2 cups Canned Pumpkin Puree (not The Pie Mix)
• 1/2 Tablespoons Pumpkin Pie Spice
• 1 Large Egg White
• 2 ounces, weight Semi-sweet Chocolate
• 1/2 teaspoons Coconut Oil

1. Spray a 12-count mini cheesecake pan with cooking spray and preheat your oven to 350 F. See note below if you dont have a mini cheesecake pan.
2. For the base: In a large, microwave safe bowl, melt the chocolate using 20 second intervals on half power, stirring between each interval until the chocolate is smooth and melted.
3. Pour the chocolate, mashed avocado, honey, vanilla, egg and salt into a small food processor and blend until smooth.
4. Set aside.
5. For the cheesecake layer: In a large bowl, beat together the Truvia and cream cheese until light and fluffy.
6. Add the canned pumpkin puree, pumpkin pie spice and egg white.
7. Beat until just combined, being careful not to over beat.
8. Divide the brownie mixture evenly between the mini cheesecake pan cavities, gently smoothing it into an even layer (about 1 heaping tablespoon per cavity).
9. Then divide the cheesecake mixture on top of each brownie layer so that each cavity is just over 3/4 of the way full (about 2 1/2 tablespoons of cheesecake mixture per cavity).
10. Smooth the top.
11. For the topping: Place the chocolate and the coconut oil into a microwave safe bowl, and melt using the same process as above.
12. Once melted, pour it into a small squeeze bottle and drizzle over each cheesecake in a spiral pattern.
13. Using a toothpick and starting in the center, drag lines through the chocolate spiral, and all the way around it to form a web design.
14. Bake for 15-17 minutes or until the center looks almost set.
15. Remove from oven.
16. Let them cool to room temperature on the counter for 1 hour, and then refrigerate for at least 4 hours to overnight to set.
17. Devour.
18. Notes: 1.
19. You will not use all of the chocolate, but it makes it a lot easier to do the spiral if you have a little extra to work with.
20. 2.
21. The cheesecake may rise quite a bit, but they will fall once they are out of the oven.
22. 3.
23. I have also tested this recipe in standard size muffin tins, lined with cupcake liners, for those of you that dont have a special pan.
24. You will only get about 10 cheesecakes, and they will need to be baked around 20-22 minutes, as they are bigger.
25. Additionally, the cupcake liner will ensure that you can easily get them out of the tin.

chocolate, avocado, honey, vanilla, egg, salt, cream cheese, pumpkin pie spice, egg white, chocolate, coconut oil

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/mini-brownie-pumpkin-cheesecakes/ (may not work)