Mini Pumpkin Cheesecakes Recipes

These are heavenly! Kind of a combination of pumpkin pie and cheesecake. If you're making the bite-size minis, they are a little time consuming. But it makes a HUGE batch--72-ish minis. You could also make this into one big cheesecake in a spring form pan, or single-serve with regular size muffin pans. I used the mini-muffin pan for these.

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)

Adapted from SkinnyTaste.com

Make Ahead Tips
The baked cheesecakes can be refrigerated, covered for 3 days or frozen for 1 month. Freeze the cooled cheesecakes in the tins in heavy-duty zip-top plastic bags, or remove them from the tins and arrange in airtight containers.

Low Carb Mini Pumpkin Cheesecakes