Dessert

Individual Pumpkin cheesecake is for Dessert.

Individual Pumpkin cheesecake takes several minutes to prepare.

Individual Pumpkin cheesecake takes several minutes to cook.

Individual Pumpkin cheesecake makes 12 servings.

The ingredients for Individual Pumpkin cheesecake are:

Tea biscuits, 10 serving
Low fat cream cheese, 8 oz/227g
Brown Sugar, 0.5 cup, packed
Can of Pumpkin puree -Shurfine, 0.5 cup
Sour Cream, reduced fat, 1 tbsp
Salt, 0.25 tsp
Egg, fresh, 1 large
Vanilla Extract, 1 tsp
Cinnamon, ground, 0.5 tbsp

Here is how you make Individual Pumpkin cheesecake:

Preheat oven to 350?F. Spray mini cheesecake pan (12) with cooking spray.In food processor, process tea biscuits in little pieces. Add melted butter; pulse until mixed. Press crumb mixture firmly into each cheesecake cup To form crust, press crumb mixture firmly into each cheesecake cup . Bake 8 minutes.Meanwhile, beat cream cheese and brown sugar with electric mixer (medium speed, until light and fluffy). Beat in pumpkin, sour cream and salt, scraping bowl frequently. Add egg, vanilla, cinnamon; beat until well blended.Divide mixture evenly into crust-lined cups.Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes. Refrigerate at least 2 hours or overnight.(based on Betty Crocker)Serving Size: 12 individual cheesecakesNumber of Servings: 12Recipe submitted by SparkPeople user AUDREYANNDEDE.

The nutritional information for Individual Pumpkin cheesecake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 112.0

• Total Fat: 4.4 g
• Cholesterol: 26.2 mg
• Sodium: 129.7 mg
• Total Carbs: 18.4 g
• Dietary Fiber: 0.6 g
• Protein: 3.0 g