mini pumpkin oreo cheesecakes (weight watchers)
This recipe & photo was adapted from: http://www.insidebrucrewlife.com only I lightened it up using the Recipe Builder E-Tool on the Weight Watchers website. These little cheesecakes look AMAZING and are perfect for the Fall season that is approaching fast. These mini cheesecakes are only 4 WW Points Plus each and make 24 mini cheesecakes.
No Image
prep time
20 Min
cook time
20 Min
method
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yield
24 serving(s)
Ingredients
- 2 packages (8oz each) fat free cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 2 tablespoons fat free sour cream
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin puree
- 1 teaspoon cinnamon
- 48 - reduced fat oreo cookies
- 1 cup fat free cool whip topping
How To Make mini pumpkin oreo cheesecakes (weight watchers)
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Step 1Preheat oven to 350* Place cupcake liners in a muffin pan. Beat the cream cheese until creamy. Add the sugar and cream again. Add the eggs one at a time beating after each one. Add the rest of the ingredients and beat again.
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Step 2Place one whole oreo in the bottom of the cupcake liners and fill the liner 3/4 full with the cheesecake batter. Push another whole oreo into the top of the batter. Bake for 20-22 minutes. Cool in pan for 15-20 min before removing and placing on a wire rack to finish cooling. Keep refrigerated. Top with whipped cream and oreo sprinkles before serving. Makes 24.
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