Mini Pumpkin Cheesecakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
24 Ginger Snaps (I used Nabisco)16 oz 1/3 reduced fat Cream Cheese1/4 cup sugar1/4 cup Splenda (I used Spenda with 1g Fiber)2 tsp vanilla extract1 1/2 cups (12 oz) fat free vanilla Greek Yogurt4 large egg whites (I used 12 Tbsp liquid egg whites)2 Tbsp All purpose flour1 cup canned pumpkinabout 2 Tbsp Pumkin Pie spice
Preheat oven to 350.
Place cupcake liners in muffin tin. Place one Ginger Snap in the bottom of each liner.
Gently beat cream cheese, sugar and vanilla unit smooth. Gradually beat in fat free yogurt, egg whites and flour. DO NOT OVER BEAT. Pour into cupcake liners about half way. Sprinkle with Pumpkin Pie Spice. Place about one teaspoon canned pumpkin in the center of each "muffin" With a toothpick swirl pumpkin into cheese mixture. Sprinkle with more pumpkin pie spice.
Bake at 350 for about 25 minutes or until center is set.
Serving Size: makes 24 cupcakes
Number of Servings: 24
Recipe submitted by SparkPeople user MYRICKCATHERINE.
Place cupcake liners in muffin tin. Place one Ginger Snap in the bottom of each liner.
Gently beat cream cheese, sugar and vanilla unit smooth. Gradually beat in fat free yogurt, egg whites and flour. DO NOT OVER BEAT. Pour into cupcake liners about half way. Sprinkle with Pumpkin Pie Spice. Place about one teaspoon canned pumpkin in the center of each "muffin" With a toothpick swirl pumpkin into cheese mixture. Sprinkle with more pumpkin pie spice.
Bake at 350 for about 25 minutes or until center is set.
Serving Size: makes 24 cupcakes
Number of Servings: 24
Recipe submitted by SparkPeople user MYRICKCATHERINE.
Nutritional Info Amount Per Serving
- Calories: 108.5
- Total Fat: 4.7 g
- Cholesterol: 13.3 mg
- Sodium: 150.1 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 1.0 g
- Protein: 3.3 g
Member Reviews