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Baby Pumpkin Cheesecakes
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- #59960
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
12 gingersnap cookies
2 1/2 cups low fat ricotta cheese
1 cup pumpkin puree
1/2 cup dark brown sugar
2 eggs, beaten
2 teaspoons vanilla extract
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon powdered ginger
directions
Preheat the oven to 375 F.
Line muffin tins and place a gingersnap in the base of each tin. Beat the ricotta cheese until smooth then add the pumpkin puree and brown sugar. Mix until smooth. Beat in the remaining ingredients until light and fluffy. Spoon into the prepared muffin cups. Bake for 20 minutes, turn off the oven, and let the cheesecakes sit undisturbed for one hour. Do not peek or open the oven door during or after baking.
Let the cheesecakes cool to room temperature. Chill for at least four hours or overnight. Serve chilled or at room temperature.
added by
twbart72
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 25, 2009
Made these to bring to family on thanksgiving. They were SOO good and SOO easy to make! Recipe states for 12. Filling was enough for 18-20... maybe they have deeper muffin tins than i do! Luckly i had extra gingersnaps on hand! Used cooked butternut squash (generally interchangable with pumpkin in recipes) worked wonderfully! HIGHLY RECCOMMEND