Low-Fat Mini Pumpkin Cheesecakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Neufchatel Cheese - 16 oz. softenedpumpkin puree - 1 cupeggs 2 eggsvanilla - 1 tspcinnamon - 1/2 tsp.nutmeg - 1/4 tsp.sugar - 3/4 cupReduced-fat Nilla Wafers - 21 wafers
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.
Nutritional Info 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
Member Reviews
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ROYALTY1022
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