Spiced Pumpkin Cheesecake Cupcakes
Description
A creamy pumpkin mixture spiced with cinnamon, ginger, and cloves and scooped over vanilla wafers bakes up into yummy cheesecake cupcakes.
Ingredients
•
2 (8 ounce) packages low-fat cream cheese, at room temperature
•
1 (15 ounce) can pumpkin puree
•
1/2 cup white sugar
•
2 egg whites
•
2 teaspoons ground cinnamon
•
1 teaspoon ground nutmeg
•
1 teaspoon ground ginger
•
1 teaspoon ground cloves
•
24 vanilla wafer cookies
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
2
Combine cream cheese, pumpkin puree, sugar, egg whites, cinnamon, nutmeg, ginger, and cloves in a large bowl; mix until well blended and no lumps remain.
3
Place 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.
4
Bake in the preheated oven until set, 23 to 26 minutes. Transfer to a wire rack and let cool, about 1 hour.