Mini pumpkin pie cheesecakes
6
Points®
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
16 item(s), thin variety, finely crushed
Unsalted butter
1 Tbsp, melted
Table salt
1 pinch(es)
Low fat cream cheese
8 oz, at room temperature
Canned pumpkin puree
1 cup(s)
Dark brown sugar
⅓ cup(s)
Egg
2 large egg(s)
Pumpkin pie spice
1 tsp, plus extra for garnish
Light aerosol whipped cream
12 Tbsp
