Recipes

Mix graham cracker crumbs, apple pie spice and ground ginger together. Blend in 1/4 cup yogurt. This is harder to incorporate than butter and I ended up squishing it through my clean fingers.

Put a heaping tablespoon of graham cracker mix into each little individual cheesecake cup. It presses down just perfectly with the flat bottom of a small spice jar.

Bake at 350°F for 8 to 10 minutes.

Beat cream cheese, yogurt, splenda brown sugar blend and vanilla. Add eggs one at a time until well blended. Beat in the apple pie filling. Add a good couple shakes of apple pie spice, taste, add a bit more if you like. Mix in the walnuts.

Fill each cup with cheesecake filling. Bake at 350°F for 20 - 25 minutes. Allow to cool in pan. Refridgerate. Remove from pan, top with a spoonful of leftover apple pie filling.

I had enough filling for either 4 more individual bites or a 4 inch mini cheesecake pan.