Spiced Pumpkin Cheesecake Cupcakes
These are perfect for the office or if you are having a large party at home. They are perfectly sized!
- Serves: 24 persons
- 2(8 ounce) packages low-fat cream cheese, at room temperature
- 1(15 ounce) can pumpkin puree
- ½cup white sugar
- 2egg whites
- 2teaspoons ground cinnamon
- 1teaspoon ground nutmeg
- 1teaspoon ground ginger
- 1teaspoon ground cloves
- 24vanilla wafer cookies
Step 1Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
Step 2Combine cream cheese, pumpkin puree, sugar, egg whites, cinnamon, nutmeg, ginger, and cloves in a large bowl; mix until well blended and no lumps remain.
Step 3Place 1 vanilla wafer in the bottom of each lined cup. Scoop in batter using an ice cream scoop, filling each cup approximately 3/4 full.
Step 4Bake in the preheated oven until set, 23 to 26 minutes. Transfer to a wire rack and let cool, about 1 hour.