Individual Pumpkin cheesecake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 112.0
  • Total Fat: 4.4 g
  • Cholesterol: 26.2 mg
  • Sodium: 129.7 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 0.6 g
  • Protein: 3.0 g

View full nutritional breakdown of Individual Pumpkin cheesecake calories by ingredient
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Number of Servings: 12


    Tea biscuits, 10 serving
    Low fat cream cheese, 8 oz/227g
    Brown Sugar, 0.5 cup, packed
    Can of Pumpkin puree -Shurfine, 0.5 cup
    Sour Cream, reduced fat, 1 tbsp
    Salt, 0.25 tsp
    Egg, fresh, 1 large
    Vanilla Extract, 1 tsp
    Cinnamon, ground, 0.5 tbsp


Preheat oven to 350F. Spray mini cheesecake pan (12) with cooking spray.
In food processor, process tea biscuits in little pieces. Add melted butter; pulse until mixed. Press crumb mixture firmly into each cheesecake cup To form crust, press crumb mixture firmly into each cheesecake cup . Bake 8 minutes.
Meanwhile, beat cream cheese and brown sugar with electric mixer (medium speed, until light and fluffy). Beat in pumpkin, sour cream and salt, scraping bowl frequently. Add egg, vanilla, cinnamon; beat until well blended.
Divide mixture evenly into crust-lined cups.
Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes. Refrigerate at least 2 hours or overnight.
(based on Betty Crocker)

Serving Size: 12 individual cheesecakes

Number of Servings: 12

Recipe submitted by SparkPeople user AUDREYANNDEDE.

TAGS:  Desserts |

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