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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 119.1
  • Total Fat: 7.1 g
  • Cholesterol: 54.6 mg
  • Sodium: 125.5 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 0.5 g
  • Protein: 3.8 g

View full nutritional breakdown of Low-Fat Mini Pumpkin Cheesecakes calories by ingredient
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Low-Fat Mini Pumpkin Cheesecakes

Submitted by: BJMOOMEY
Low-Fat Mini Pumpkin Cheesecakes

Introduction

Splenda could be substituted for the sugar.
Adjust spices to taste.
May be garnished with a dollop of lite whipped topping (nutritional value not included)
Splenda could be substituted for the sugar.
Adjust spices to taste.
May be garnished with a dollop of lite whipped topping (nutritional value not included)

Number of Servings: 18

Ingredients

    Neufchatel Cheese - 16 oz. softened
    pumpkin puree - 1 cup
    eggs 2 eggs
    vanilla - 1 tsp
    cinnamon - 1/2 tsp.
    nutmeg - 1/4 tsp.
    sugar - 3/4 cup
    Reduced-fat Nilla Wafers - 21 wafers

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Directions

Preheat oven to 350.
Line 21 cups in muffin tins with cupcake papers. Place one wafer in the bottom of each.

Beat together other ingredients until smooth. Pour mixture evenly over wafers in cups. (about 1/4 c. each)

Bake for 15-17 minutes or until centers are almost set.

Cool. Refrigerate at least 2 hours. Overnight is better.


Number of Servings: 18

Recipe submitted by SparkPeople user BJMOOMEY.






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Member Ratings For This Recipe

  • Great! I used pumpkin spice cream cheese by philadelphia, 1-15oz can pumpkin ( Libby's 100% Pure Pumpkin),1/2c sugar, 1/4c. b sugar, topped w/ walnuts and followed the remaining instr and baked-18 c. Fantastic! I don't ct cal. for holiday meals, just use portion control. Thanks for a great recipe - 11/24/11

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  • I haven't made it yet...but it looks delish and I have saved it to make it when I move into my new house =o)...my current house doesn't have an oven! - 6/28/11

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