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Lite Mini Pumpkin Cheesecakes


Lite Mini Pumpkin Cheesecakes

Capture the essence of fall with this wonderful dessert combo. Lite Mini Pumpkin Cheesecakes are a little bit cupcake, a little bit cheesecake, and a little bit pumpkin pie!
Servings 18
Prep Time 15 minutes
Chill Time 1 hour
Total Time 4 hours 15 minutes


  • 18  Paper baking cups (2 1/2-inch) 
  • 18  Gingersnap cookies 
  • 12 oz  Reduced fat cream cheese, softened 
  • 3/4 cup  Sugar 
  • 1 tbsp  Clabber Girl® Corn Starch 
  • 1 tsp Member's Mark™ Pumpkin Pie Spice 
  • 2 Eggs
  • 1 cup  Canned pumpkin 
  • 1/3 cup  Karo® Lite Syrup OR Light Corn Syrup 


  • Preheat oven to 325°F. Line 18 muffin cups with paper baking cups. Place 1 gingersnap in each. 
  • Beat cream cheese, sugar, Argo® Corn Starch, and Member's Mark™ Pumpkin Pie Spice with an electric mixer. Add eggs and mix well. Add pumpkin and Karo® Lite Syrup; beat 1 minute. 
  • Pour filling into liners, dividing evenly. Bake for 30 to 35 minutes, until just set. 
    Chill for 1 hour. Garnish as desired. 


Course: Dessert
Cuisine: American
Keyword: cheesecake, cupcake, dessert, mini, pie, pumpkin, thanksgiving

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