Mini Pumpkin Pie Cheesecakes
- Total Time
Here’s a dessert that’s perfect for all your fall gatherings.
chocolate wafer(s)16 item(s), thin variety, finely crushed
regular butter1 Tbsp, melted
table salt1 pinch
low fat cream cheese8 oz, at room temperature
canned pumpkin1 cup(s)
dark brown sugar⅓ cup(s)
pumpkin pie spice1 tsp, plus extra for garnish
lite whipped topping12 Tbsp
- 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 cheesecake