In a Baking Pan
Raspberry Cheesecake Cups
½ cup reduced-fat gingersnap cookie crumbs (about 12 cookies)
1 tablespoon butter, softened
¼ cup raspberry fruit spread
2 (8-ounce) packages light cream cheese (Neufchâtel), softened
½ cup sugar
1 large egg
1 large egg white
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1 Preheat oven to 350°F. Spray regular 12-cup muffin pan with nonstick spray. Line each cup with 2 x 6-inch foil strip, allowing foil to extend above rim.
2 Stir together cookie crumbs and butter in small bowl until mixed well. Press 2 teaspoons of crumb mixture onto bottom of each cup; refrigerate until firm, about 15 minutes. Spread about 1 teaspoon of fruit spread over crumb mixture in each cup. Refrigerate while making filling.
3 With electric mixer on medium speed, beat cream cheese in medium bowl until very smooth, about 2 minutes. Gradually add sugar, beating until fluffy, about 2 minutes. Beat in egg, egg white, lemon zest, and vanilla until blended. Divide batter evenly among cups.
4 Bake until edges of cheesecakes are set and centers jiggle slightly, about 20 minutes. Let cool in pan on wire rack 30 minutes. Cover cakes with foil and refrigerate until chilled and set, at least 4 hours or up to 2 days. Lift cheesecakes from their cups using foil strips as handles.
PER SERVING (1 cheesecake cup): 178 Cal, 11 g Total Fat, 6 g Sat Fat, 0 g Trans Fat, 48 mg Chol, 189 mg Sod, 17 g Carb, 12 g Sugar, 0 g Fib, 5 g Prot, 53 mg Calc.
FYI These little cakes can also be baked in 1 x 2½-inch-deep silicone cupcake molds. Heatproof and nonstick, they make it a breeze to bake and remove baked goods from the molds. They can also be reused hundreds of times. Fill the molds as directed above and place on a baking sheet. Once the cheesecakes are baked and cooled, simply pop them out of the molds.