Email to Kim W      

Recipe Categories: krwact's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD FRUIT MARINADES MEATS Mixes Muffins PASTA PASTRIES PIZZA POULTRY RICE SALADandDRESSING SAUCES SideDishes SNACKS SOUPSandSTEWS Spreads VEGETABLES VEGETARIAN

Individual Pumpkin Cheesecakes




Source of Recipe


WW Community


Recipe Introduction


Makes 12 Servings - 2 Points Per Serving


List of Ingredients




12 (2") gingersnaps
2-1/2 cups low-fat ricotta cheese
1 cup pumpkin
1/2 cup firmly packed brown sugar
2 eggs or egg substitute
1-1/2 tsp. vanilla
1/2 tsp. allspice
1/2 tsp. cinnamon
1/4 tsp. ginger
Cool Whip Free whipped topping

Recipe



1. Place one gingersnap cookie in each of 12 paper lined muffin tins.
2. Process the next 8 ingredients until smooth, then pour into muffin cups.
3. Bake 20 minutes at 375*. Shut oven off and let stand in oven for
one hour after cooking.
4. Refrigerate overnight.
5. Top each cheesecake with 1 tablespoon Cool Whip Free topping and
serve.