Mini Spiced Pumpkin Cheesecake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 109.2
  • Total Fat: 4.6 g
  • Cholesterol: 43.3 mg
  • Sodium: 194.0 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 0.3 g
  • Protein: 4.2 g

View full nutritional breakdown of Mini Spiced Pumpkin Cheesecake calories by ingredient
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Little individual fall cheesecakes Little individual fall cheesecakes
Number of Servings: 12


    8 crushed spiced wafers
    6 oz 1/3 less fat cream cheese
    6 oz fat free cream cheese
    1/4 cup sugar
    1/4 cup splenda
    2 eggs
    1/2 cup canned pumpkin
    1/2 tsp. vanilla extract
    1 1/2 tsp pumpkin pie spice

    (you will also need 12 foil cupcake papers)


This recipe was inspired by Sparkpeople's mini cheesecake recipe (


1. Preheat oven to 350 F.
2. Line muffin tins with foil baking paper. Place 1 Tbsp of crushed spice wafers on the bottom
3. Mix sugar and pumpkin pie spice in small bowl
4. Cream cheese and then add sugar/spice mixture. Mix until smooth and creamy.
5. Add pumpkin
6. Add eggs. Mix until smooth
7. Add vanilla. Mix.
8. Pour mixture into foil muffin papers.
9. Bake 30 minutes or until toothpick comes out clean
10. Refrigerate at least 2 hours before serving.

Serving Size: Makes 12 servings

TAGS:  Desserts |

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