Mini Pumpkin Cheesecakes Recipe

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Mini Pumpkin Cheesecakes
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Ingredients
8
Count
Nutrition
145
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. LINE 18 muffin wells with paper cupcake liners. Place 1 gingersnap in each.
  2. 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.
  3. POUR filling into liners, dividing evenly. Bake in a preheated 325°F oven for 30 to 35 minutes, until just set.
  4. CHILL for 1 hour. Garish as desired. A little dallop of whipped cream topped with a pecan half looks pretty.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 144.57 Kcal (605 kJ)
Calories from fat 68.7 Kcal
% Daily Value*
Total Fat 7.63g 12%
Cholesterol 38.98mg 13%
Sodium 107.43mg 4%
Potassium 85.95mg 2%
Total Carbs 17.58g 6%
Sugars 12.09g 48%
Dietary Fiber 0.57g 2%
Protein 2.33g 5%
Vitamin C 0.6mg 1%
Vitamin A 0.1mg 5%
Iron 0.7mg 4%
Calcium 31.8mg 3%
Amount Per 100 g
Calories 256.44 Kcal (1074 kJ)
Calories from fat 121.87 Kcal
% Daily Value*
Total Fat 13.54g 12%
Cholesterol 69.14mg 13%
Sodium 190.57mg 4%
Potassium 152.46mg 2%
Total Carbs 31.18g 6%
Sugars 21.44g 48%
Dietary Fiber 1.01g 2%
Protein 4.13g 5%
Vitamin C 1mg 1%
Vitamin A 0.2mg 5%
Iron 1.2mg 4%
Calcium 56.4mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.4
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free

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