Pumpkin Swirl Mini-Cheesecakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 low-fat vanilla wafers 4 oz. cream cheese, at room temperature 83 grams sugar1 tsp. vanilla 2 eggs 1.2 cup canned pumpkin 1/8 cup sugar1.2 tsp. pumpkin pie spice
1. Preheat oven to 350° F. Line muffin tins with 12 foil cupcake papers. Place a vanilla wafer in the bottom of each cupcake paper.
2. In mixing bowl, beat cream cheeses until smooth. Add sugar and vanilla and mix well. Add eggs and beat until smooth.Remove 3/4 cup batter. Stir remaining 1/8 cup sugar, pumpkin and pie spice into remaining batter.
3. Spoon the pumpkin batter into muffin tins; top with spoonfuls of the plain batter. Repeat layers; swirl with knife.
3. Bake for 15-20 minutes or until centers are almost set. Cool. Refrigerate 2 hours.
4. Decorate cheesecake tops with caramel sauce and whip cream.
Serving Size: makes 12 cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user MICHAEL_41.
2. In mixing bowl, beat cream cheeses until smooth. Add sugar and vanilla and mix well. Add eggs and beat until smooth.Remove 3/4 cup batter. Stir remaining 1/8 cup sugar, pumpkin and pie spice into remaining batter.
3. Spoon the pumpkin batter into muffin tins; top with spoonfuls of the plain batter. Repeat layers; swirl with knife.
3. Bake for 15-20 minutes or until centers are almost set. Cool. Refrigerate 2 hours.
4. Decorate cheesecake tops with caramel sauce and whip cream.
Serving Size: makes 12 cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user MICHAEL_41.
Nutritional Info Amount Per Serving
- Calories: 80.5
- Total Fat: 2.4 g
- Cholesterol: 36.8 mg
- Sodium: 36.6 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 0.4 g
- Protein: 1.7 g
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