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)
Unsalted butter
1 Tbsp
Table salt
1 pinch(es)
Low fat cream cheese
8 oz
Canned pumpkin puree
1 cup(s)
Dark brown sugar
⅓ cup(s)
Egg
2 large egg(s)
Pumpkin pie spice
1 tsp
Light aerosol whipped cream
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
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