Mini pumpkin pie cheesecakes
1 tbsp(s), melted
Low fat cream cheese
8 oz, at room temperature
Dark brown sugar
Pumpkin pie spice
1 tsp(s), plus extra for garnish
Lite whipped topping
- Preheat oven to 325°F. Line a 12-hole muffin pan with paper muffin liners.
- Combine cookie crumbs, butter, and salt in a bowl; press evenly into bottom of muffin liners.
- In a mixing bowl, beat together cream cheese, pumpkin, sugar, eggs, and pumpkin pie spice; divide evenly among liners. Bake until a tester inserted in center of a cake comes out clean, about 20-25 minutes. Remove from pan; let cool completely. Serve each cake topped with 1 Tbsp whipped topping and a sprinkle of pumpkin pie spice.
- Serving size: 1 mini cheesecake