Mini Pumpkin Cheesecakes

- 16 oz. fat-free cream cheese — softened
- 1 1/2 c granulated sugar
- 1 c pumpkin
- 4 egg whites — whipped
- 4 tsp. cinnamon
- 4 tsp. vanilla
- 2 tsp allspice
- 2 gram cracker pie crusts, crumbled

Whip cream and toasted pumpkin seeds for garnish

Preheat oven to 350, Prepare two 8″ spring form pans with cooking spray; set aside. Press pre-maid gram cracker crust into bottom of prepared pans.  Bake for 5 minutes. Meanwhile, to prepare filling, combine cream cheese, granulated sugar, pumpkin, egg whites, cinnamon, vanilla, and allspice;  blend until smooth. Divided evenly between pans and pour over baked crust. Bake for 30-40 min. or until slightly firm.  Chill completely in refrigerator, release spring form pan, cut cheese cake into circles with circle cookie cutter, garish

For links to all The Golden Harvest recipes and tips, click here!