2 cups Brown sugar blend sugar replacement, packed
1-1/2 cups Vanilla
1 cups Cornstarch
1 cups Pumpkin pie spice
1 each Eggs
1/4 cups Light whipped topping
2 cups Chopped pecans, toasted
About 1 tsp. (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).
Cottage cheese in large bowl with mixer on high speed until smooth. Add cream cheese, pumpkin, yogurt, sugar replacement, vanilla, corn starch and pumpkin pie spice; beat on medium speed until well blended. Add eggs, 1 at a time, beating after each just until blended. Spoon about 1/4 cup (50 mL) of the cheesecake batter into each muffin cup.
In 350ºF standard oven 25 to 30 min. or until centres are almost set. Cool to room temperature. Refrigerate until chilled.
Each cheesecake topped with 1 tsp. (5 mL) whipped topping and 1/2 tsp. (2 mL) nuts.