Gluten Free Mini Pumpkin Cheesecakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
12 oz. neufchatel cheese, room temp1/3 c. granulated sugar2 T pumpkin butter1 1/2 tsp vanilla or maple extract1 tsp rice flour2 large egg whites1/3 c. chopped pecans1 T brown sugar
Preheat the oven to 300 degrees F.
Line 10 cups of muffin tin with cupcake liners.
Beat the neufchatel cheese and granulated sugar together. Add the pumpkin butter, extract and rice flour and mix until just combined.
Beat the egg whites in a separate bowl until soft peaks are formed. Gently fold into the neufchatel cheese mixture until just combined.
Pour into muffin cups. Bake about 20 minutes until set. Cool to room temperature, the refrigerate overnight.
Spread the pecans on a baking sheet in a single layer. Sprinkle with brown sugar, then bake for 12 minutes at 300 deg.
Sprinkle the pecans over the cheesecakes, and enjoy! Makes 10 mini cheesecakes.
Number of Servings: 10
Recipe submitted by SparkPeople user JULES48.
Line 10 cups of muffin tin with cupcake liners.
Beat the neufchatel cheese and granulated sugar together. Add the pumpkin butter, extract and rice flour and mix until just combined.
Beat the egg whites in a separate bowl until soft peaks are formed. Gently fold into the neufchatel cheese mixture until just combined.
Pour into muffin cups. Bake about 20 minutes until set. Cool to room temperature, the refrigerate overnight.
Spread the pecans on a baking sheet in a single layer. Sprinkle with brown sugar, then bake for 12 minutes at 300 deg.
Sprinkle the pecans over the cheesecakes, and enjoy! Makes 10 mini cheesecakes.
Number of Servings: 10
Recipe submitted by SparkPeople user JULES48.
Nutritional Info Amount Per Serving
- Calories: 155.5
- Total Fat: 10.5 g
- Cholesterol: 25.9 mg
- Sodium: 148.1 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 0.4 g
- Protein: 4.5 g
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