Stuffed Monster Heads
Low Fat Baby Pumpkin Cheesecakes
These baby Italian style pumpkin cheesecakes are to die for. Well not really, especially since they are low fat and luscious. They use a variety of low fat or fat free products to achieve a light but satisfying flavor. You can use whole milk ingredients and real eggs, but the difference is not worth the savings in fat and calories. I achieved better results using my homemade pumpkin puree, but you can use canned solid pack pumpkin (not pumkin pie filling) with pretty good results. Use commercial or homemade gingersnaps for this recipe. If you want to make larger "teenage" cheesecakes, use homemade cookies and "texas" muffin tins and make six cheesecakes. Increase the baking time to 35 minutes. Let the cheesecakes sit in the oven for an hour undisturbed. These are great alone, with chocolate leaves, or with gingered whipped cream.
12 gingersnap cookies
2 1/2 cups low fat ricotta cheese
1 cup pumpkin puree
1/2 cup dark brown sugar
equivalent of two eggs, beaten
2 teaspoons vanilla
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon powdered ginger
Preheat the oven to 375 degrees. Line 12 muffin tins and place a gingernsnap in the base of each tin. Beat the ricotta cheese until smooth then add the pumpkin puree and brown sugar. Mix until smooth. Beat in the remaining ingredients until light and fluffy. Spoon into the prepared muffin cups. Bake for 20 minutes, turn off the oven, and let the cheesecakes sit undisturbed for one hour. Do not peek or open the oven door during or after baking. Let the cheesecakes cool to room temperature. Chill for at least four hours or overnight. Serve chilled or at room temperature.
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