Lite Mini Pumpkin Cheesecakes
A great alternative to pumpkin pie.
Prep Time: 15 minutes
Bake Time: 30 to 35 minutes
Chill Time: 1 hour
Yield: 18 mini cheesecakes
18 paper baking cups (2 1/2-inch)
18 gingersnap cookies
12 ounces reduced fat cream cheese, softened
3/4 cup sugar
1 tablespoon Argo® Corn Starch
1 teaspoon pumpkin pie spice
1 cup canned pumpkin
1/3 cup Karo® Lite Syrup (33% Fewer Calories) OR Light Corn Syrup
Preheat oven to 325°F. Line 18 muffin cups with paper baking cups. Place 1 gingersnap in each.
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.
Pour filling into liners, dividing evenly. Bake for 30 to 35 minutes, until just set.
Chill for 1 hour. Garnish as desired.
Nutrition tip: To reduce calories further, try using sucralose in place of all or part of the sugar; or use egg substitute or 1 whole egg plus two whites in place of the 2 eggs.