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    You are in: Home / Recipes / Individual Pumpkin Cheesecakes Recipe
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    Individual Pumpkin Cheesecakes

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on November 26, 2008

      I made this recipe for Thanksgiving and had to sample one already. This recipe is very quick, easy and VERY delicious. I had a little trouble getting the cakes out of the muffin pan while they were hot. My gingersnaps were a little too big for the muffin pan so some of the cheesecake went underneath the cooke, but still tastes great.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 23, 2008

      I found this recipe in my Sunday paper, and made it for my family that afternoon....it was a big hit and my family has asked me to make it for Thanksgiving instead of Pumpkin Pie....Very easy to make and keeps well, you should try it is very good...

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 13, 2008

      i tried this recipe and was very disapointed. the cheesecakes were soggy and bland. I would try adding some sour cream to give it a bit of a zing. That might make them better. My teenage kids ate them but i wouldn't try serving them at a party.

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    Nutritional Facts for Individual Pumpkin Cheesecakes

    Serving Size: 1 (60 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 159.9
     
    Calories from Fat 71
    44%
    Total Fat 7.8 g
    12%
    Saturated Fat 4.5 g
    22%
    Cholesterol 44.2 mg
    14%
    Sodium 146.3 mg
    6%
    Total Carbohydrate 20.6 g
    6%
    Dietary Fiber 0.5 g
    2%
    Sugars 11.9 g
    47%
    Protein 2.6 g
    5%

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