Light Pumpkin Cheesecakes

18 Servings
100% would make this recipe for Light Pumpkin Cheesecakes again.

A very good version, small individual portions, I used alternative sweetener and it tasted great.

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Light Pumpkin Cheesecakes Ingredients

18 gingersnaps	1 tsp. cinnamon
1 c. light ricotta cheese	1/2 tsp. ginger
1 c. Neufchatel (light)cheese	3/23 tsp. cloves
1 c. canned pumpkin puree	1 tsp. vanilla extract
2 eggs	Almonds sliced
1/3 c. brown sugar or equivalent amount of brown splenda

Instructions for Light Pumpkin Cheesecakes

Preheat oven to 325 degrees. Line 18 (2 1/2 inch) muffin pan cups with foil liners. Press a gingersnap into the bottom of each.

In a food processor fitted with a steel blade or in a blender, process or blend ricotta and Neufchatel until smooth and creamy. Add remaining ingredients except almond garnish and process until combined. Spoon into muffin cups. Bake 25 minutes or until lightly set. Cool on wire rack to room temperature. Remove cheesecakes from pan and chill.

If desired, decorate tops with sliced almonds.

Main Ingredient: PumpkinCuisine: American

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