Sunday, August 1, 2010

Mini Pumpkin Cheesecakes

18 Dye Free Paper Baking Cups
18 Gingersnap Cookies
12 Ounces Weight Watchers Whipped Cream Cheese 
1/4 cup Splenda
1 Tbsp Argo Corn Starch
1 tsp Spice Islands Pumpkin Pie Spice
2 Orgran No Egg or 2 Egg Whites
1 cup Canned Pumpkin
1 TBSP or 1/4 cup Agave Syrup depending how sweet you like Baked Goods. Agave is Very Sweet!

Line Muffin Pans With 18 Paper Baking Cups or Spray Pan or Use a Silicone Pan. 
Place I Gingersnap in each.

Beat Cream Cheese, splenda, cornstarch, & pumpkin pie spice with an electric hand mixer. add egg product and mix well. add canned pumpkin and agave syrup, beat for 1 minute.

Pour filling in paper baking cups, didividing evenly. Bake 30-35 minutes untl just set.

Chill for 1 Hour or More. Use A Garnish Like Cinnamon & Nutmeg Sprinkled on Each If You Like.

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