Mini Pumpkin Cheesecakes


What’s in it:

  • 1 cup pure pumpkin puree
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp allspice
  • 12 oz cream cheese
  • 1/2 cup splenda
  • 2 eggs
  • 1/2 tsp vanilla


  • 1 cup finely chopped nuts (I used walnuts and pecans here)
  • 2 tbsp splenda
  • 2 tbsp unsalted butter, melted

How to make it:

Preheat oven to 325. Lightly spray each cup (or pan). Mix together in small bowl, the finely chopped nuts. splenda and melted butter. Divide the mixture evenly among the cups (or pan). Press down the mixture and bake until the crusts are set, around 8-10 minutes.

Filling: In a small bowl, combine pumpkin puree, cinnamon, nutmeg, and allspice. Set aside: using electric mixer, beat togeth cream cheese, and splenda. Mix until smooth. Add the eggs, one at a time, beating after each addition. Add the vanilla, beating until smooth. Add the pumpkin mixture and beat at a low speed until completely blended. Divide the batter evenly among the cups. Bake 18-20 minutes, until the filling is set. Remove from oven. When pan is cool, transfer to the refrigerator. Let cool at least 2-3 hours before unfolding.

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