Light Pumpkin Cheesecakes

Ready in 45 minutes

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

Top-ranked recipe named "Light Pumpkin Cheesecakes"

4 avg, 2 review(s) 100% would make again

Ingredients

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1 c. light ricotta cheese
1 c. Neufchatel (light)cheese
1 c. canned pumpkin puree
2 Eggs
1/3 c. brown sugar; or equivalent amount of brown splenda
1 tsp. Cinnamon
1/2 tsp. Ginger
1/8 tsp. Cloves
1 tsp. Vanilla extract
Almonds; sliced

Original recipe makes 18

Servings  

Preparation

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.

Credits

Added on Award Medal
Calories Per Serving: 123 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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