Pumpkin Cheesecake Mini’s

Desserts & Sweets

Ingredients

2 pkg. (8 oz. each) Neufchatel cream cheese (reduced fat cream cheese)

1/2 cup Splenda

1/2 tsp. vanilla extract

1/2 cup of Libby’s 100% Pure Pumpkin (NOT pumpkin pie mix)

Cinnamon, nutmeg and pumpkin pie spice to taste Cupcake pan & cupcake liners

3/4 tsp Cinnamon
1/4 tsp Ginger
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp all spice

Directions

PREHEAT oven to 350°F. Blend or mix cream cheese, splenda, pumpkin, eggs, spices and vanilla in a large bowl until well blended.

PLACE 12 medium paper-lined muffin cups in a muffin pan; fill each approx.

1/2-3.4 way with the cream cheese mixture. Sprinkle top with mix of splenda and cinnamon.

BAKE 20 minutes or until centers are almost set. Cool completely. Refrigerate approx. 2 hours prior to serving.

TIPS You may add more pumpkin puree according to taste.