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    You are in: Home / Recipes / Pumpkin Cheesecake Cups Recipe
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    Pumpkin Cheesecake Cups

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    mandabears's Note:

    I found this on another web site, and immediately ran to the supermarket for the fixings. I used homemade Amish Gingersnaps from the Reading Terminal Market in Philadelphia which made them even better. Easy, delicious.

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    Ingredients:

    Yield:

    cheesec ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees Fahrenheit.
    2. 2
      Place a paper or foil cupcake liner in muffin pan.
    3. 3
      Put a gingersnap cookie in cupcake liner.
    4. 4
      In a large bowl, beat ricotta cheese until very smooth.
    5. 5
      Then add remaining ingredients, except whipped topping, and beat until very smooth.
    6. 6
      Spoon into muffin cups.
    7. 7
      Bake at 350 degrees Fahrenheit for 20 minutes until lightly set.
    8. 8
      Let sit in oven for 1 hour with oven off.
    9. 9
      Cool on wire rack, then chill overnight.
    10. 10
      Serve with a dollop of whipped topping.

    Ratings & Reviews:

    • on November 29, 2003

      15

      These were NOT good, in fact, threw most of them in garbage. This made 18 regular sized cupcakes ... not 12 as stated in recipe. Gingersnap cookies were wet and soggy and cup cakes were not sweet enough. Will not make again.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin Cheesecake Cups

    Serving Size: 1 (1402 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 206.9
     
    Calories from Fat 90
    43%
    Total Fat 10.0 g
    15%
    Saturated Fat 5.7 g
    28%
    Cholesterol 66.3 mg
    22%
    Sodium 200.4 mg
    8%
    Total Carbohydrate 21.3 g
    7%
    Dietary Fiber 0.7 g
    3%
    Sugars 12.7 g
    51%
    Protein 8.1 g
    16%

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