These cheesecakes are a nice small dessert and only 3 points per cheesecake. The problem is I could eat all 4 and 12 points for a dessert is a big no-no! I have a bigggg weakness for cheesecake even if it is a Weight Watcher’s recipe.
Weight Watcher's Mini Pumpkin Cheesecakes
- 1/3 cup graham cracker crumbs (2 whole crackers)
- 1 tsp. unsalted butter, melted
- 1/3 cup canned or fresh pumpkin
- 1/3 cup Weight Watcher’s Reduced Fat Cream Cheese Spread
- 1-1/2 tbsp. dark brown sugar
- 1 egg white
- 1/4 tsp. pumpkin pie spice
Preheat the oven to 325°F. Place 4 cupcake liners in a standard sized cupcake pan. Combine graham crumbs and melted butter in a small bowl. Spoon crumb mixture evenly into bottom of each liner and press down to flatten. Bake for about 5 minutes or more until browned (I cooked a few minutes longer).
In a bowl, beat together the pumpkin, cream cheese, brown sugar, egg white and pumpkin pie spice. The batter will have some lumps, the cream cheese does not blend totally because it is low fat. Spoon evenly into cups (about 1/4 cup per liner). Bake an additional 25 minutes or until set. Let cool, refrigerate in muffin tin until chilled, then remove from the wells.
Comment: I would bake the cheesecakes without the liners; just spray each well in your muffin tin with a non-fat cooking spray. I just made these again (11-21-12 and a double batch) and they turned out great without the liners (see picture below). Or if you use liners just be sure to spray them with a non-stick spray. Once you have baked them, cool, then chill in the refrigerator before removing from the wells.