Individual Pumpkin Cheesecakes
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Individual Pumpkin Cheesecakes calories by ingredient
Introduction
Argo Corn Starch, Karo recipe, changed with brown sugar Splenda. Argo Corn Starch, Karo recipe, changed with brown sugar Splenda.Number of Servings: 18
Ingredients
-
18 paper baking cups
18 gingersnap cookies
12 ounces light cream cheese
1/4 c. + 2T brown sugar splenda
1 T. Argo Cornstarch
1 1/2 t. Pumpkin Pie Spice
2 eggs
1 cup canned pumpkin
1/3 light corn syrup
Directions
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.