Dessert

Mini Pumpkin Cheesecakes is for Dessert.

Mini Pumpkin Cheesecakes takes 10 minutes to prepare.

Mini Pumpkin Cheesecakes takes 25 minutes to cook.

Mini Pumpkin Cheesecakes makes 24 servings.

The ingredients for Mini Pumpkin Cheesecakes are:

24 Ginger Snaps (I used Nabisco)
16 oz 1/3 reduced fat Cream Cheese
1/4 cup sugar
1/4 cup Splenda (I used Spenda with 1g Fiber)
2 tsp vanilla extract
1 1/2 cups (12 oz) fat free vanilla Greek Yogurt
4 large egg whites (I used 12 Tbsp liquid egg whites)
2 Tbsp All purpose flour
1 cup canned pumpkin
about 2 Tbsp Pumkin Pie spice

Here is how you make Mini Pumpkin Cheesecakes:

Preheat oven to 350.Place cupcake liners in muffin tin. Place one Ginger Snap in the bottom of each liner.Gently beat cream cheese, sugar and vanilla unit smooth. Gradually beat in fat free yogurt, egg whites and flour. DO NOT OVER BEAT. Pour into cupcake liners about half way. Sprinkle with Pumpkin Pie Spice. Place about one teaspoon canned pumpkin in the center of each "muffin" With a toothpick swirl pumpkin into cheese mixture. Sprinkle with more pumpkin pie spice.Bake at 350 for about 25 minutes or until center is set.Serving Size: makes 24 cupcakesNumber of Servings: 24Recipe submitted by SparkPeople user MYRICKCATHERINE.

The nutritional information for Mini Pumpkin Cheesecakes is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 108.5

• Total Fat: 4.7 g
• Cholesterol: 13.3 mg
• Sodium: 150.1 mg
• Total Carbs: 11.5 g
• Dietary Fiber: 1.0 g
• Protein: 3.3 g

The dietary needs meet for Mini Pumpkin Cheesecakes is Low Fat