Pumpkin Pie Cheesecake Cupcakes!

Three desserts in one?! CRAZINESS!!! These little gems might seem over the top, but they're simple, delicious, and way fewer calories than you'd expect (thank you yogurt and low-fat cream cheese).

What you'll need:
- 8oz cream cheese, softened (you can use 1/3 less fat)
- 1/2 cup sugar
- 1 tsp vanilla extract
- 6oz fat-free vanilla Greek yogurt
- 2 egg whites
- 1 tbsp all purpose flour
- 1 can pumpkin (full can makes them very "pumpkin-pie-like"--use half to make them more "cheesecake-like")
- 2 cups graham cracker crumbs
- 1/2 cup butter, softened
- 1 1/2 tsp ground cinnamon
- 1 tsp ground all spice
- 1/4 tsp salt

How you make it:

Preheat oven to 350 degrees.

In an electric mixer, beat the cream cheese, 1/4 cup of the sugar, and vanilla until smooth. Then gradually beat in the yogurt, egg whites, and flour.

Then add the pumpkin, allspice and cinnamon. Mix well, and set aside.

In a separate bowl mix together the butter, graham cracker crumbs, the remaining sugar and salt.

Line a cupcake tin with liners. Fill the bottom of each with a layer of the graham cracker mixture. (Fill depending on how thick you want the crust to be). Press smooth.

Then fill the the remainder of the cup with the pumpkin mixture so that the cups are 3/4 full.

Bake for 25-30mins. Let them cool completely before enjoying (you can even refrigerate)! Easy-breezy!