Advent is here! The season that helps us prepare for the coming of Christ is HERE! I am a fan of Christmas. Can Y'all tell? I also like pumpkin pie, which is a typical holiday dessert around here, but only a bite or two. Thus, I made Mini Pumpkin pies, er Cheesecakes.
Gladys is a fan of making her own HUGE pancakes!
It's been how long since I posted a recipe on here? Sigh. Well, Mini Pumpkin Cheesecakes was a hit over Thanksgiving!
I don't know why, but I haven't been into cooking much lately. Most of my free time is spent hanging out with the kids. Troy has developed a nice throwing arm!
The tree went up on Thanksgiving Day! SnowBall thinks a tree in the house is the greatest thing ever!
Lets get down to business, shall we? These Mini Pumpkin Cheesecakes are a cinch to make.
Put all the ingredients in a bowl, (except the whipped cream and vanilla wafers) and mix it up. The vanilla wafers go in the paper cupcake liners to make as a mini crust. Pour the mix over them and then bake. Top with the whipped cream.
Mini Pumpkin Cheesecakes:
Ingredients:
Fat Free Whipped Cream
Vanilla Wafers
16 oz. Cream Cheese, low fat
3/4 Cup Brown Sugar
1 Cup Pumpkin
2 T. Reduced Fat Sour Cream
1/4 tsp. Salt
2 Eggs
1 tsp. Vanilla Extract
1 T. Cinnamon
Line cupcake pan with liners and add a wafer to each one. Mix remaining ingredients well, (except whipped cream). Bake 20 Minutes at 350 degrees F. Cool completely in pan. Garnish with whipped cream, if desired.
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