Mini Pumpkin Cheesecake Recipe

Looking for an easy Mini Pumpkin Cheesecake recipe? Learn how to make Mini Pumpkin Cheesecake using healthy ingredients.


Submitted by silentdeadlyrose

Makes 18 servings



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Recipe Ingredients for Mini Pumpkin Cheesecake

18 gingersnap cookies
12 oz. cream cheese, softened
3/4 cup sugar
1 tablespoon Corn Starch
1 teaspoon Pumpkin Pie Spice
2 eggs
1 cup canned pumpkin
1/3 cup Karo Lite Syrup

Recipe Directions for Mini Pumpkin Cheesecake

  1. Preheat oven to 325F.

  2. LINE 18 muffin wells with paper cupcake liners. Place 1 gingersnap in each.

  3. BEAT cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.

  4. POUR filling into liners, dividing evenly. Bake in a preheated 325F oven for 30 to 35 minutes, until just set.

  5. CHILL for 1 hour. Garish as desired.

Categories

Dessert

Nutrition Facts
Serving Size 82.8g
Amount Per Serving
Calories
257
Calories from Fat
93
% Daily Value*
Total Fat
10.3g
16%
Saturated Fat
5.1g
25%
Trans Fat
0.0g
Cholesterol
41mg
14%
Sodium
285mg
12%
Potassium
169mg
5%
Total Carbohydrates
38.1g
13%
Dietary Fiber
1.1g
4%
Sugars
16.3g
Protein
4.0g
Vitamin A 48% Vitamin C 1%
Calcium 5% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • High in vitamin A
  •   Bad points
  • High in sugar
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