Mini Pumpkin Cheesecakes

• 6 cookies Peek Freans Lifestyle Selections Bran Crunch, crushed
• 2 cups low fat cottage cheese
• 2 cups Philadelphia Light Brick Cream Cheese Spread, softened
• 2/3 cup canned pumpkin
• 1/2 cup plain nonfat yogurt
• 1/4 cup brown sugar blend sugar replacement, packed
• 1 Tbsp. vanilla
• 2 tsp. cornstarch
• 2 tsp. pumpkin pie spice
• 2 each eggs
• 1/2 cup light whipped topping
• 1/4 cup chopped pecans, toasted

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

freans, cottage cheese, cream cheese, pumpkin, nonfat yogurt, brown sugar blend sugar, vanilla, cornstarch, pumpkin pie spice, eggs, light whipped topping, pecans

Taken from www.kraftrecipes.com/recipes/mini-pumpkin-cheesecakes-132839.aspx (may not work)