Individual Pumpkin Cheesecakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
18 paper baking cups18 gingersnap cookies12 ounces light cream cheese1/4 c. + 2T brown sugar splenda1 T. Argo Cornstarch1 1/2 t. Pumpkin Pie Spice2 eggs1 cup canned pumpkin1/3 light corn syrup
Place paper cups in muffin pan. Place 1 gingersnap in each cup.
Beat cream cheese, sugar, corn starch, and pumpkin pie spice with electric mixer until well blended. Add eggs, blend well. Add pumpkin and syrup. Beat 1 minute.
Pour filling into cups, dividing evenly. Bake in a preheated 325 degree oven for 30-35 min. until just set.
Chill one hour. Garnish as desired.
Number of Servings: 18
Recipe submitted by SparkPeople user KHDOESMK.
Beat cream cheese, sugar, corn starch, and pumpkin pie spice with electric mixer until well blended. Add eggs, blend well. Add pumpkin and syrup. Beat 1 minute.
Pour filling into cups, dividing evenly. Bake in a preheated 325 degree oven for 30-35 min. until just set.
Chill one hour. Garnish as desired.
Number of Servings: 18
Recipe submitted by SparkPeople user KHDOESMK.
Nutritional Info Amount Per Serving
- Calories: 125.9
- Total Fat: 4.9 g
- Cholesterol: 38.2 mg
- Sodium: 128.4 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 0.2 g
- Protein: 3.3 g
Member Reviews