Mini Pumpkin Butter Cheesecakes With A Gingersnap Crust Recipe

Name: Mini Pumpkin Butter Cheesecakes With A Gingersnap Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces, weight Fat-free Cream Cheese; 1/4 cups Sugar; 1 teaspoon Vanilla; 1 whole Egg; 1 pinch Salt; 1/2 cups Nonfat Vanilla Greek Yogurt; 1/4 cups Pumpkin Butter (apple Butter Or Jam Would Work Too); 10 whole Gingersnap Cookies (I Like Trader Joes); 2 Tablespoons Pumpkin Butter; 10 whole Pecans

Servings: persons

8 ounces, weight Fat-free Cream Cheese
1/4 cups Sugar
1 teaspoon Vanilla
1 whole Egg
1 pinch Salt
1/2 cups Nonfat Vanilla Greek Yogurt
1/4 cups Pumpkin Butter (apple Butter Or Jam Would Work Too)
10 whole Gingersnap Cookies (I Like Trader Joes)
2 Tablespoons Pumpkin Butter
10 whole Pecans

1
Preheat oven to 275u00b0F. Line a standard muffin tin with 10 muffin foil liners and lightly spray the liners with cooking spray.
2
In a medium-sized bowl add cream cheese and sugar and beat until creamy. Add vanilla extract, egg and salt, beat until combined. Beat in vanilla yogurt and 1/4 cup pumpkin butter.
3
Place a gingersnap on the bottom of each muffin liner and evenly spoon the batter on top of the cookie. Evenly drop a small amount of the reserved 2 tablespoons of pumpkin butter into each cheesecake and swirl with a knife. Top each cheesecake with a pecan.
4
Place in oven and bake, rotating pans halfway through, until filling is set, about 22-24 minutes.
5
Let them cool on a wire rack. Chill in the refrigerator for at least 4 hours or up to overnight before serving.
6
Enjoy!

2390

kcal

Calories

223

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces, weight Fat-free Cream Cheese, 1/4 cups Sugar, 1 teaspoon Vanilla, 1 whole Egg, and more.

Yes, Mini Pumpkin Butter Cheesecakes With A Gingersnap Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Pumpkin Butter Cheesecakes With A Gingersnap Crust

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