Mini pumpkin cheesecakes Recipe

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Mini pumpkin cheesecakes
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Ingredients:

Directions:

  1. The last 4 ingredients make the topping.
  2. Heat oven to 350 degrees
  3. Combine ginger snap cookies and melted butter in bowl.
  4. Press 2 tbs. crumb mixture in the bottom of PAPER lined cupcake tin.
  5. Bake 10 min. Or until crumb crust begins to brown.
  6. Purée cream cheese, pumpkin purée , eggs, brown sugar, flour, ginger, cinnamon,nutmeg, salt and allspice in blender or food processor until smooth. Divide mixture equally among paper liners. Bake 15 minutes, or until set. Let cheesecakes cool in pAper liners. For best favors refrigerate for 12 hours up to 2 days.
  7. To make cocoa source cream topping
  8. Combine sour cream, sugar, cocoa powder and vanilla in small bowl until sugar dissolves.
  9. Garnish each cheesecake with a dollop of cocoa sour cream just before serving. Dust lightly with cocoa powder.
  10. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 195.31 Kcal (818 kJ)
Calories from fat 110.38 Kcal
% Daily Value*
Total Fat 12.26g 19%
Cholesterol 78.69mg 26%
Sodium 233.55mg 10%
Potassium 151.34mg 3%
Total Carbs 16.47g 5%
Sugars 13.09g 52%
Dietary Fiber 0.34g 1%
Protein 5.48g 11%
Vitamin C 0.2mg 0%
Iron 0.5mg 3%
Calcium 89.6mg 9%
Amount Per 100 g
Calories 248 Kcal (1038 kJ)
Calories from fat 140.16 Kcal
% Daily Value*
Total Fat 15.57g 19%
Cholesterol 99.92mg 26%
Sodium 296.56mg 10%
Potassium 192.17mg 3%
Total Carbs 20.91g 5%
Sugars 16.63g 52%
Dietary Fiber 0.43g 1%
Protein 6.96g 11%
Vitamin C 0.3mg 0%
Vitamin A 0.1mg 2%
Iron 0.6mg 3%
Calcium 113.7mg 9%

* 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

  • 4.9
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free

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