These are a nice little cheesecake, perfectly spiced.
Mini Pumpkin Cheesecakes
16 gingersnap cookies
8 oz light cream cheese
1 c. canned pumpkin
1/2 C. Splenda
1 tsp pumpkin pie spice
1 tsp vanilla
1 egg
1 egg white
Preheat oven to 325*. Place one gingersnap in each muffin cup or muffin paper in muffin cup. Combine cream cheese, pumpkin, Splenda, pumpkin pie spice, vanilla, egg and egg white. Pour into muffin cups. Bake 25 to 30 minutes. Refrigerate if not serving right away.
Yield: 16 cheesecakes. Per cheesecake= 73 Calories; 4g Fat (43.0% calories from fat); 3g Protein; 8g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 133mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.
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