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
Low-Fat Mini Pumpkin Cheesecakes
Submitted by: BJMOOMEY
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
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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
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.
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
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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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