8 oz 1/3 reduced fat cream cheese
1 room temperature egg
1/3 cup sugar
1 spoonful pumpkin
1 tsp vanilla
4 graham cracker sheets
1 tbsp light butter
Preheat oven to 350
Beat cream cheese until smooth. Add remaining ingredients besides egg, and beat until blended well. Add egg last, beat until smooth.
Spray 4 mini cheesecake pans with pam or oil. Put graham crackers through blender until crumb texture forms. Melt butter, mix graham cracker crumbs together and fill the bottom of 4 mini cheesecake pans. Spray the crust after filing the bottom.
Pour cheesecake batter over the graham cracker crust and put in oven for 15 minutes at 350. Turn oven off and leave cheesecake in oven for another 20-25 min. Do not overbake! Put in refrigerator right away and let cool for 1 hour. Then eat!
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