I can’t get enough pumpkin these days, so if you can, please forgive me. I anticipate this pumpkin fest of mine should be over by the end of this month. These mini pumpkin cheesecakes are very easy to make – I just mix everything in my food processor. They contain low-fat cream cheese, white whole-wheat flour and no crust, so despite being delicately delicious and creamy, they are very low in calories – less than 120 calories per cake.
Makes 12 mini cheesecakes
Total time: 2 hours
Prep: 10 minutes
Bake: 20 minutes
Cool: 1 hour 30 minutes
1 (8-ounce) package low fat cream cheese, at room temperature
1 cup canned pure pumpkin puree
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup white whole-wheat flour
1 teaspoon baking powder
1/2 cup sugar
1/4 teaspoon ground cinnamon
Topping: 1 tablespoon powdered sugar
1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with liners and generously spray with nonstick baking spray that contains flour. This is important to avoid sticking later on. Better yet, use a silicone muffin pan and spray that generously.
2. Place cream cheese, pumpkin puree, eggs and vanilla extract in food processor bowl. Process to incorporate. Add the remaining ingredients and process until very smooth.
3. Spoon mixture into prepared liners, filling each about 3/4 full. Bake 25-30 minutes, until cakes are set and a toothpick inserted in center of one of them comes out clean. Remove from oven and cool 10 minutes, in pan, on a wire rack.
4. Remove cakes from pan and cool 10 more minutes on rack. Carefully remove liners, then refrigerate at least 1 hour. Remove from fridge about 15 minutes before serving, and lightly dust with powdered sugar.
Nutrition for one cake
Total Fat 4.3 g
Saturated Fat 2.3 g
Cholesterol 41.3 mg
Sodium 108.4 mg
Total Carbohydrate 16.0 g
Dietary Fiber 1.5 g
Sugars 9.7 g
Protein 4.0 g
Weight Watchers Points Plus: 3 points