- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 112.0
- Total Fat: 4.4 g
- Cholesterol: 26.2 mg
- Sodium: 129.7 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 0.6 g
- Protein: 3.0 g
Individual Pumpkin cheesecakeSubmitted by: AUDREYANNDEDE
Tea biscuits, 10 serving
Low fat cream cheese, 8 oz/227g
Brown Sugar, 0.5 cup, packed
Can of Pumpkin puree -Shurfine, 0.5 cup
Sour Cream, reduced fat, 1 tbsp
Salt, 0.25 tsp
Egg, fresh, 1 large
Vanilla Extract, 1 tsp
Cinnamon, ground, 0.5 tbsp
In food processor, process tea biscuits in little pieces. Add melted butter; pulse until mixed. Press crumb mixture firmly into each cheesecake cup To form crust, press crumb mixture firmly into each cheesecake cup . Bake 8 minutes.
Meanwhile, beat cream cheese and brown sugar with electric mixer (medium speed, until light and fluffy). Beat in pumpkin, sour cream and salt, scraping bowl frequently. Add egg, vanilla, cinnamon; beat until well blended.
Divide mixture evenly into crust-lined cups.
Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes. Refrigerate at least 2 hours or overnight.
(based on Betty Crocker)
Serving Size: 12 individual cheesecakes
Number of Servings: 12
Recipe submitted by SparkPeople user AUDREYANNDEDE.