Marbled Pumpkin Honey Cheesecake Minis
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 26
Ingredients
CRUST20 Mothers English Tea Cookies1 tablespoon canola oilFILLING8 ounces reduced-fat cream cheese, (1 1/2 cups), softened8 ounces soft goat cheese, at room temperture8 ounces Fage 0% greek yogurt (or make your own yogurt cheese)3/4 cup sugar3 tablespoons cornstarch, divided1 large egg3 teaspoons dried egg whites, reconstituted according to package directions6 ounces reduced-fat sour cream, (3/4 cup)1 1/2 teaspoons vanilla extract1/4 teaspoon salt1 tablespoon honey3/4 cup unseasoned pumpkin puree3 tablespoons dark brown sugar1.5 tablespoons unsulfured molasses1 tablespoon pumpkin pie spice
Please note that these cooking temperature and times are specific to the mini cheesecake pan. Increase temp to 325 for a 9" pan, and bake about 50 minutes.
1. Preheat oven to 300°F. Put a kettle of water on to heat for the water bath. Spray the pan with the non stick method of your choice. Wrap the outside bottom of the pan with a double thickness of foil.
2. Place the cookies in a food processor and destroy. Combine crumbs and oil in a bowl. Press 1.5T into the bottom of each mini. (I know 1.5?? - just eyeball it. 2 was too much; 1 too few).
3. Place cream cheese, goat cheese, yogurt, sugar and 2 tablespoons cornstarch into a mixer; process until smooth. 4.Add egg, egg whites, sour cream, vanilla and salt; blend well.
5. Pour half the batter into a separate bowl and stir in honey. 6. To the remaining filling, add pumpkin, brown sugar, molasses, 1 T cornstarch, and pumpkin pie spice; blend well.
7. Pour tablespoons of filling into each cup, alternating filling until each cup is nearly full. To create a marbled effect, gently swirl a knife or skewer through the fillings.
8. Place the cheesecakes in a roasting pan and pour in enough boiling water to come 1/2 inch up the side of the springform pan.
9. Bake the cheesecake until the edges are set but the center still jiggles, about 20 minutes.
10. Transfer from the water bath to a wire rack; let cool to room temperature. Refrigerate, uncovered, until chilled.
Number of Servings: 26
Recipe submitted by SparkPeople user JAC-ATTACK.
1. Preheat oven to 300°F. Put a kettle of water on to heat for the water bath. Spray the pan with the non stick method of your choice. Wrap the outside bottom of the pan with a double thickness of foil.
2. Place the cookies in a food processor and destroy. Combine crumbs and oil in a bowl. Press 1.5T into the bottom of each mini. (I know 1.5?? - just eyeball it. 2 was too much; 1 too few).
3. Place cream cheese, goat cheese, yogurt, sugar and 2 tablespoons cornstarch into a mixer; process until smooth. 4.Add egg, egg whites, sour cream, vanilla and salt; blend well.
5. Pour half the batter into a separate bowl and stir in honey. 6. To the remaining filling, add pumpkin, brown sugar, molasses, 1 T cornstarch, and pumpkin pie spice; blend well.
7. Pour tablespoons of filling into each cup, alternating filling until each cup is nearly full. To create a marbled effect, gently swirl a knife or skewer through the fillings.
8. Place the cheesecakes in a roasting pan and pour in enough boiling water to come 1/2 inch up the side of the springform pan.
9. Bake the cheesecake until the edges are set but the center still jiggles, about 20 minutes.
10. Transfer from the water bath to a wire rack; let cool to room temperature. Refrigerate, uncovered, until chilled.
Number of Servings: 26
Recipe submitted by SparkPeople user JAC-ATTACK.
Nutritional Info Amount Per Serving
- Calories: 164.7
- Total Fat: 6.8 g
- Cholesterol: 11.4 mg
- Sodium: 151.5 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 0.2 g
- Protein: 4.5 g
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