My delicious, low calorie mini pumpkin cheesecakes are spiced perfectly with classic pumpkin spice. The crust is made from a crunchy vanilla wafer!
Ingredients
16reduced-fat vanilla wafers
28 oz.packages 1/3 less fat cream cheese,softened
2/3cupsugar
2eggs,room temperature
1/2cup100% pumpkin puree
1tbsplemon juice
1tspvanilla
1/2tspcinnamon
1/4tspnutmeg
1/4tspallspice
Instructions
Preheat the oven to 300°F and line 16 muffin tins with paper liners. Place 1 vanilla wafer in each cupcake liner.
With an electric mixer, cream the cream cheese and sugar together until smooth.
Add the eggs, one at a time, mixing each one in until it is thoroughly incorporated before adding the next.
Beat in the rest of the ingredients until incorporated.
Pour the liners nearly to the top, and bake for 25-30 minutes, or until they are set. The middles will jiggle slightly.
Allow to rest in the muffin tins on a cooling rack for 15 minutes before taking them out of the tins. Cover and refrigerate until completely chilled, or overnight.