mini pumpkin cheesecakes

Name: Mini Pumpkin Cheesecakes
Prep time: 15 min
Cook time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1 1/3 cup(s) graham cracker crumbs; 4 tablespoon(s) butter; 1/2 teaspoon(s) salt; 1 1/3 cup(s) canned pumpkin; 1 1/3 cup(s) whipped cream cheese spread; 6 tablespoon(s) brown sugar; 4 - egg whites; 1 teaspoon(s) pumpkin pie spice

(1 RATING)

55 Pinches

Kelly Kennedy

Bartlett, TN

Updated on Oct 7, 2012

These are simple and sooooo yummy. A great recipe for the Fall season.

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prep time 15 Min

cook time 30 Min

method Bake

yield 12 serving(s)

Ingredients

1 1/3 cups graham cracker crumbs
4 tablespoons butter
1/2 teaspoon salt
1 1/3 cups canned pumpkin
1 1/3 cups whipped cream cheese spread
6 tablespoons brown sugar
4 - egg whites
1 teaspoon pumpkin pie spice

How To Make mini pumpkin cheesecakes

Step 1

Preheat oven to 325 degrees and place 12 cupcake liners in a standard size cupcake pan.

Step 2

Combine graham cracker crumbs, melted butter and salt in a bowl. Spoon graham cracker mixture evenly into the bottom of cupcake liners and press down lightly with your fingers to flatten. BAKE for 5 minutes or until browned.
Step 3

In a medium bowl, beat together pumpkin, cream cheese, brown sugar, egg whites, and pumpkin pie spice until smooth. Spoon evenly into cups and bake for an additional 25 munutes or until set.
Step 4

Let cool and serve at room temperature or chill and serve cool.
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