Photo of Mini pumpkin pie cheesecakes by WW

Mini pumpkin pie cheesecakes

6
5
5
SmartPoints® value per serving
Total Time
1 hr 50 min
Prep
25 min
Cook
25 min
Serves
12
Difficulty
Easy
Here’s a dessert that’s perfect for all your fall gatherings, and it takes just 25 minutes of prep time. These miniature pumpkin pie cheesecakes use pumpkin pie spice—a warming mix of spices that include ground cinnamon, cloves, ginger, nutmeg, and occasionally allspice—in a creamy pumpkin cheesecake filling on top of a homemade chocolate crust to create a memorable dessert. Letting the cream cheese come to room temperature before blending it will make the filling smoother and better incorporated, free of any pockets of cream cheese. The whipped topping adds a pretty, fluffy finish, but these cheesecakes are tasty without it or with just a sprinkle of pumpkin pie spice as the finishing touch.

Ingredients

Chocolate wafer(s)

16 item(s), thin variety, finely crushed

Regular butter

1 Tbsp, melted

Table salt

1 pinch

Low fat cream cheese

8 oz, at room temperature

Canned pumpkin

1 cup(s)

Dark brown sugar

cup(s)

Egg(s)

2 large

Pumpkin pie spice

1 tsp, plus extra for garnish

Lite whipped topping

12 Tbsp

Instructions

  1. Preheat oven to 325°F. Line a 12-hole muffin pan with paper muffin liners.
  2. Combine cookie crumbs, butter, and salt in a bowl; press evenly into bottom of muffin liners.
  3. 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.
  4. Serving size: 1 cheesecake