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Personal Pumpkin Spice Cheesecakes

Personal Pumpkin Spice Cheesecakes

Pumpkin spice is twice as nice in this sweet, lower-calorie recipe

12 servings

Can’t get enough pumpkin pie spice? These indulgent mini cheesecakes are for you! Neufchâtel cream cheese and Greek yogurt keep these make-ahead treats lighter without losing the creaminess that makes cheesecake so decadent. Individual portions make them ideal for sharing with a group, whether it’s a Halloween party, Thanksgiving dessert or just as a sweet treat to say thank you for being a friend.

Personal Pumpkin Spice Cheesecakes

  • Cooking spray

  • 2⁄3 cup plain fat-free Greek yogurt

  • 1 cup canned unsweetened pumpkin puree

  • 8 ounces Neufchâtel cream cheese, softened

  • 1⁄4 cup Splenda or other sweetener. (Use more or less to taste.)

  • 11⁄2 teaspoons pumpkin pie spice

  • 1 teaspoon vanilla extract

  • 1⁄8 teaspoon salt

  • 2 large eggs

Calories65Total Fat3.5 g
Saturated Fat2 gMonounsaturated Fat1 g
Polyunsaturated Fat.3 gTrans Fat0 g
Cholesterol40 mgSodium85 mg
Potassium98 mgTotal Carbohydrate4 g
Dietary Fiber1 gSugars2 g
Protein4 g  
Directions
  1. Pre-heat oven to 300°. Coat a 12-cup muffin tin well with cooking spray.
  2. In a food processor, place yogurt, pumpkin, cream cheese and Splenda and process until smooth. Add pumpkin pie spice, vanilla and salt, and process until smooth. Taste and adjust sweetness and spice. Add eggs and process until smooth.
  3. Divide batter evenly among muffin cups. Bake at 300° for 17 minutes or until the centers of cheesecakes barely move when pan is touched. Remove pan from oven and cool on a wire rack to room temperature. Cover pan and refrigerate cheesecakes for 3 hours or until well-chilled.
  4. Run a thin knife around the outside edge of each cheesecake. Carefully remove cheesecakes from pan. Chill cheesecakes until ready to serve.

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