Saturday, November 17, 2012

Mini Pumpkin Cheesecakes Recipe - Only 3 Points Plus Value!

I love pumpkin and I love cheesecake so when I saw this recipe, I had to try it out! The best part is that they are only 3 Weight Watchers Points Plus each if you follow Weight Watchers!

The original recipe only makes 4 Mini Cheesecakes, but I tripled the recipe to make 12. So I'll list both ways!

Mini Pumpkin Cheesecakes Recipe

Prep time: 10 minutes Cook Time: 30 minutes


  • 1/3 Cup Graham Cracker Crumbs (about 2 whole crackers) for 4 mini cheesecakes (or) 1 cup of Graham cracker crumbs (6 whole crackers) to make 12 mini cheesecakes
  • 1 tsp. melted light butter for 4 mini cheesecakes or 3 tsp. melted light butter for 12 mini cheesecakes
  • 1/3 cup canned pumpkin or 1 cup of canned pumpkin to make 12 mini cheesecakes
  • 1/3 cup of Reduced Fat Cream Cheese Spread for 4 cheesecakes  or 1 cup for 12 cheesecakes
  • 1 1/2 Tbsp. dark brown sugar for 4 mini cheesecakes or 4 1/2 Tbsp. for 12 cheesecakes
  • 1 egg white for 4 cheesecakes or 3 egg whites for 12 mini cheesecakes
  • 1/4 tsp. pumpkin pie spice for 4, or 3/4 tsp. pumpkin pie spice for 12 mini cheesecakes
  • Cool Whip topping, optional

How To Make It:
  1. Preheat oven to 325 degrees.
  2. Place four (or 12) cupcake liners in a standard sized cupcake pan.
  3. Combine graham cracker crumbs, and melted butter in a small bowl. Spoon crumb mixture evenly into the bottom of the cupcake liners, press down lightly with your fingers to flatten, and bake for 5 minutes, or until browned.
  4. In a medium bowl, beat together pumpkin, cream cheese, brown sugar, egg white, and pumpkin pie spice until smooth.
  5. Spoon evenly into cups and bake for an additional 25 minutes or until set.
  6. Let cool and serve room temperature or chill and serve cool. Refrigerate any leftover.
  7. Top with Cool Whip if desired and Enjoy! These are yummy!!!

For a black and white  printable version of this recipe, Go Here!

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