Mini Pumpkin Swirl Cheesecakes
- Number of Servings: 72
Ingredients
4 (8 oz) packages light cream cheese, at room temperature4 eggs1 cup white sugar1 tsp. vanilla extract1 cup canned pumpkin1 tsp cinnamon (plus some for garnish)1/4 tsp. nutmeg3/4 cup graham cracker crumbscooking spraycanned cool whip
Preheat oven to 350 degrees.
Line a mini muffin tray with the muffin liners, and spray each one with a tiny amount of cooking spray. Put 1/2 teaspoon of graham cracker crumbs in each liner, and pat down with the back of a spoon or your finger--you don't have to press hard, just press enough to flatten it out.
In a food processor, combine the cream cheese, 3/4 cup sugar, and vanilla. Add the eggs one by one and process until smooth. Remove 1 1/4 cups of batter, and add the remaining sugar to that. In the remaining batter, add the pumpkin, cinnamon, and nutmeg and combine until smooth.
To fill the cups:
Using the pumpkin batter, fill each cup about 1/3 full. Then using the white batter, put a tiny little dollop onto the pumpkin batter--about 1/4 tsp. Then using the pumpkin batter again, fill each cup almost to the top. Put a tiny dollop of the white batter on top. Using a toothpick, swirl the white batter into the pumpkin batter just enough for it to swirl the colors together--don't mix it.
Put in the preheated oven and bake for approximately 12 minutes--they will still be soft. As soon as you take them out, use a butter knife to remove them from the pan and let them cool. The tops will sink down a little. Refrigerate about 2-3 hours before serving. Using the aerosol can of cool whip, put a tiny dollop on top to fill in the little well that forms. Sprinkle with cinnamon.
These can be frozen--I froze my leftovers and ate one a couple days later, and it was still heavenly, if not more so that the first day!
Makes 72 bite-size cheesecakes
Number of Servings: 72
Recipe submitted by SparkPeople user SLIMKATIE.
Line a mini muffin tray with the muffin liners, and spray each one with a tiny amount of cooking spray. Put 1/2 teaspoon of graham cracker crumbs in each liner, and pat down with the back of a spoon or your finger--you don't have to press hard, just press enough to flatten it out.
In a food processor, combine the cream cheese, 3/4 cup sugar, and vanilla. Add the eggs one by one and process until smooth. Remove 1 1/4 cups of batter, and add the remaining sugar to that. In the remaining batter, add the pumpkin, cinnamon, and nutmeg and combine until smooth.
To fill the cups:
Using the pumpkin batter, fill each cup about 1/3 full. Then using the white batter, put a tiny little dollop onto the pumpkin batter--about 1/4 tsp. Then using the pumpkin batter again, fill each cup almost to the top. Put a tiny dollop of the white batter on top. Using a toothpick, swirl the white batter into the pumpkin batter just enough for it to swirl the colors together--don't mix it.
Put in the preheated oven and bake for approximately 12 minutes--they will still be soft. As soon as you take them out, use a butter knife to remove them from the pan and let them cool. The tops will sink down a little. Refrigerate about 2-3 hours before serving. Using the aerosol can of cool whip, put a tiny dollop on top to fill in the little well that forms. Sprinkle with cinnamon.
These can be frozen--I froze my leftovers and ate one a couple days later, and it was still heavenly, if not more so that the first day!
Makes 72 bite-size cheesecakes
Number of Servings: 72
Recipe submitted by SparkPeople user SLIMKATIE.
Nutritional Info Amount Per Serving
- Calories: 51.0
- Total Fat: 2.6 g
- Cholesterol: 18.9 mg
- Sodium: 46.0 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 0.2 g
- Protein: 1.8 g
Member Reviews