Baby Pumpkin Cheesecakes – from Marta, cobbled together from the memory of an old recipe
Serves 24
2 Points value
16 ounces light cream cheese
2/3 cup sugar
1 Tbsp lemon juice
1Tbsp vanilla
½ cup eggbeaters
15 ounce can pumpkin puree
24 gingersnap cookies
Preheat oven to 350. Spray mini muffin tin with nonstick cooking spray. Place one gingersnap in each muffin tin.
Cream together all the ingredients. Spoon into muffin tin on top of the cookie, which will become the crust of the cheesecake.
Bake for 20 minutes, turn, and cook for 30 more minutes.
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