Mini pumpkin cheesecakes

The cool thing here is that with minimal effort (I think these took 10 minutes) you have NINE desserts already made!


CHEESECAKE:

1 8 oz block of cream cheese
9 packets Splenda
1 egg
1/4 cup heavy cream
1/2 cup canned pumpkin
2 tsp vanilla extract
1/8 tsp almond extract
Cinnamon or pumpkin pie spice, to taste


TOPPING:

6 oz sour cream
9 packets Splenda
1 tsp vanilla extract
Cinnamon, to taste


Beat cream cheese and Splenda until fluffy. Beat in egg. Mix in cream, pumpkin, extracts and spice. Pour into 9 muffin cups. Bake at 325 approx 35 minutes or until dry and just starting to crack on top. Cool.

Mix all topping ingredients and dollop on top of each cheesecake before serving.

Each will have approximately 2 carbs each.  Each Splenda packet has 1 carb, the other ingredients have 0!