Single Serving Pumpkin Cheesecake

So, I just ate a whole pumpkin cheesecake.

I feel like a genius right now. I just can't help it. The fact that I ate this whole thing and feel great about it astounds me. It tastes exactly like a store bought or olive garden pumpkin cheesecake slice. Yet, I get a whole one to myself, that's single serving size, filling, healthy, and low in calories.

Again, I feel like a genius. The more I bake, I think the happier I get. I love this feeling of creating great things.

Ingredients:
For the crust:

1 tbsp flour
1 tbsp flaxmeal
(optional) 1/2 tbsp crushed graham cracker (2g)
1 tbsp applesauce
1 tsp any nut butter
1/2 tbsp splenda
1 tbsp maple syrup

For the filling:

2 tbsp fat free cream cheese
1 tbsp eggbeater
2 tbsp canned pumpkin
1/4 cup splenda
1 tsp cornstarch
1/8 tsp pumpkin emulsion or vanilla extract

For the ganache:

2 tsp cocoa powder
2 tsp water
1/4 cup splenda

Instructions:
Spray a four inch tart pan with nonstick spray, or grease with butter or oil. Combine all ingredients for crust, and mix until you get a wet sort of tacky dough. Press dough into tarlet pan until the bottom of the pan is covered, and the mixture is up on the sides a bit to form an indentation.
Preheat oven to 350 and set aside.
Combine all ingredients for the filling and mix until you have a runny batter. Pour batter slowly into the middle of the crust you just made. Set your tart pan (or ramekin would work too, but I can't vouch for this yet) on a baking sheet, and put in the oven to bake for 20-25 minutes. When you take it out, the top should be cracking, and slightly firm but still soft to the touch.
Let cool for about 10 minutes, and then refrigerate for 20-30 minutes, while still in the tart pan. Once refrigerated and set, it should come out of the pan easily.


Nutrtional info: 185 calories