- 16 oz. fat-free cream cheese — softened
- 1 1/2 c granulated sugar
- 1 c pumpkin
- 4 egg whites — whipped
- 4 tsp. cinnamon
- 4 tsp. vanilla
- 2 tsp allspice
- 2 gram cracker pie crusts, crumbled
Whip cream and toasted pumpkin seeds for garnish
Preheat oven to 350, Prepare two 8″ spring form pans with cooking spray; set aside. Press pre-maid gram cracker crust into bottom of prepared pans. Bake for 5 minutes. Meanwhile, to prepare filling, combine cream cheese, granulated sugar, pumpkin, egg whites, cinnamon, vanilla, and allspice; blend until smooth. Divided evenly between pans and pour over baked crust. Bake for 30-40 min. or until slightly firm. Chill completely in refrigerator, release spring form pan, cut cheese cake into circles with circle cookie cutter, garish
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This entry was posted on Tuesday, November 15th, 2011 at 8:52 am and is filed under Culinary Curiosity ® and tagged with 35 degrees, All Spice, blend, chill, Cinnamon, circle cookie cutter, cooking spray, cream cheese, crumbles, egg whites, fat-free, garnish, gram cracker pie crusts, granulated sugar, Mini Pumpkin Cheesecakes, oven, pour, Pumpkin, refrigerator, softened, spring form pans, toasted pumpkin seed, vanilla, whip cream, whipped. You can follow any responses to this entry through the RSS 2.0 feed.