My mini pumpkin cheesecakes are the perfect bite-seized treat for fall.
I use a light cream cheese and low fat sour cream to keep the calories and fat lower. For ease, I use the pureed pumpkin from the can. Be sure not to use the canned pumpkin filling that has added sugar.
The candied pecans are the real treat and can be made in advance and stored at room temperature in an airtight container.
I bake these cheesecakes in a “bain marie” (water bath) to keep them moist. Just fill a large baking sheet with about ¼” water and place the muffin tin inside. You can find the square muffin tin at a kitchen store if you want a different look.
1. Preheat oven to 350 F. Spray a 12 cup muffin tin (round or square) with vegetable spray.
2. In food processor puree all ingredients for the cheesecake until smooth. Divide evenly into muffin pan.
3. Place pan in a larger pan filled ½” with water to create a water bath.
4. Bake for 15 – 18 minutes just until no longer loose in the middle.
5. Meanwhile make candied pecans: Rinse the pecans with cold water. Drain, but do not let them dry. Combine the icing sugar, cinnamon, allspice and nutmeg in a small bowl. Dip the pecans in the sugar mixture, coating them well. Spread on the prepared baking sheet. Bake for 15 minutes at 350F in the center of the oven. Remove and cool. When they’re cool enough to handle, chop coarsely.
6. Chill cheesecakes in freezer to cool down quickly.
7. Serve cheesecakes with chopped nuts over top and caramel sauce if using.
12 oz light cream cheese cut into cubes
1/2 cup low fat sour cream
1/2 cup pureed pumpkin
½ tsp cinnamon
2 tbsp all-purpose flour
¾ cup granulated sugar
1 tsp vanilla extract
1/3 cup pecan halves
3 Tbsp icing sugar
1/4 tsp cinnamon
1/8 tsp allspice
1/8 tsp nutmeg
Caramel sauce (store bought or homemade)(optional)
Nutritional Information per Serving
Protein 4 g
Saturated Fat 3.3 g
Sodium 150 mg
Fiber 1 g