For the crust:
1 tbsp unsalted butter, melted
3 tbsp brown sugar
1 1/3 cups graham cracker crumbs
1/2 tsp cinnamon
For the cheesecake:
16 oz (2 packages) of low-fat cream cheese, at room temperature
1 1/2 cups powdered sugar
3/4 cups pumpkin puree
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
2 cups low-fat whipped topping
2 cups of low-fat whipped topping for garnish
8 tablespoons of caramel sauce for garnish
8oz Mason jars (8 in total)
Add the graham crumbs, brown sugar and cinnamon to a medium bowl. Mix these ingredients together with a fork until the sugar and cinnamon are distributed evenly throughout. Add the melted butter and mix everything together until everything is evenly combined. Spoon the mixture evenly into 8 mason jars and press it down as best you can with the back of a spoon or your fingers. Place the jars in the fridge to let the crust set while you prepare the cheesecake.
Using a stand mixer or a hand-held mixer, whip the cream cheese (make sure it's at room temperature first!) for about 2-3 minutes until it's creamy and smooth. Add the powdered sugar 1/2 cup at a time, continuing to mix at high speed and scraping down the bowl often to ensure the powdered sugar is distributed evenly throughout and there are no lumps.
Add the pureed pumpkin and spices and mix on high until they're completely incorporated, scraping down the bowl a few times as you mix. Fold in the whipped topping gently using a rubber spatula, just until the mixture is smooth and you can't see any streaks of whipped topping.
Remove the jars from the fridge and spoon the cheesecake mixture into the jars on top of the crust, making sure the cheesecake mixture is distributed evenly among the jars. Place the lids on the jars and refrigerate the cheesecakes for 4-6 hours.
After the cheesecakes have spent several hours in the fridge to firm up, add 2 cups of low-fat whipped topping to a piping bag fitted with a large star tip. Swirl about 1/4 cup of the whipped topping onto the top of each cheesecake and then drizzle 1 tablespoon of caramel sauce over the whipped topping.
Serve immediately and enjoy!!
These individual-sized cheesecakes are deliciously creamy with a smooth pumpkin spice flavour that's perfect for fall! They have a beautiful presentation for your fancy fall celebrations, but they're also easy enough to make for no reason at all!
This is a great low-fat dessert and at 13 Weight Watchers PointsPlus per serving it's a healthier alternative to most restaurant cheesecakes that can be upwards of 25 PointsPlus per slice!
I hope you enjoy this recipe, and I'm so excited to share with you all the other #FoodieMamas recipes I've linked below!
Deepika from Easy Baby Meals is sharing a great Pumpkin with Orzo Pasta this month!
Kaitie's pumpkin recipe this month is a beautiful Pumpkin Fudge! Head on over to her blog Fuchsia Freezer to check it out!
Sabrina from Dinner Then Dessert is featuring these amazing Baked Mini Pumpkin Pecan Donuts this month!
Sara from Life's Little Sweets joined the Foodie Mamas this month and she's featuring a yummy Pumpkin Spice Bread on her blog!
Amanda from The Chunky Chef is also a new Foodie Mama this month and she's featuring a Pumpkin Risotto in Edible Parmesan Bowls!
Ali from Home and Plate is another new Foodie Mama and she's showcasing these decadent Harvest Pumpkin Cupcakes with Salted Caramel Frosting!
And Emily, another new Foodie Mamas member, is featuring this delicious Homemade Vegan Pumpkin Spice Latte on her blog Best Of This Life.