Pumpkin Swirl Mini Cheesecakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 63.2
- Total Fat: 3.2 g
- Cholesterol: 23.5 mg
- Sodium: 201.2 mg
- Total Carbs: 4.5 g
- Dietary Fiber: 0.3 g
- Protein: 5.1 g
View full nutritional breakdown of Pumpkin Swirl Mini Cheesecakes calories by ingredient
Introduction
Make Ahead TipsThe baked cheesecakes can be refrigerated, covered for 3 days or frozen for 1 month. Freeze the cooled cheesecakes in the tins in heavy-duty zip-top plastic bags, or remove them from the tins and arrange in airtight containers.
Make Ahead Tips
The baked cheesecakes can be refrigerated, covered for 3 days or frozen for 1 month. Freeze the cooled cheesecakes in the tins in heavy-duty zip-top plastic bags, or remove them from the tins and arrange in airtight containers.
Number of Servings: 12
Ingredients
-
8oz fat free cream cheese, room temperature
8oz light cream cheese, room temperature
2/3 cup splenda
1-1/2 tsp vanilla extract
dash salt
1 egg
1/4 cup all whites egg substitute
1/3 cup pure solid-pack canned pumpkin
2-1/4 tsp whole wheat flour
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
Directions
Position a rack in the center of the oven and heat the oven to 300°F. Line 12 standard muffin tins with foil liners and coat lightly with cooking spray.
In the bowl of an electric stand mixer fitted with the paddle attachment beat the cream cheeses on medium-high speed until very smooth and fluffy, stopping to scrape down the bowl as necessary, about 4 minutes. Add the splenda, vanilla, and salt, and continue beating until well blended and smooth, scraping down the sides of the bowl frequently, about 1 minute; there should be no lumps. Add the egg and egg substitute, one at a time, beating on medium speed until just blended; careful not to over beat.
Transfer 2/3 cup of the batter to a small bowl. Add the pumpkin, flour, cinnamon, ginger, and nutmeg to the small bowl and stir with a wooden spoon until well blended.
Divide the plain batter among the muffin cups (about 2 generous Tbsp in each). Then divide the pumpkin batter evenly among the cups (about 1 generous Tbsp in each). Drag the tip of a wooden skewer, toothpick, or paring knife through the two batters in a random, swirly pattern to create a marbled look
Bake until the centers of the cheesecakes barely jiggle when nudged, 15 to 18 minutes. Set the muffin tins on a rack and let cool completely. Cover and refrigerate until very cold, at least 6 hours or up to 3 days.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user SLJGEMINI75.
In the bowl of an electric stand mixer fitted with the paddle attachment beat the cream cheeses on medium-high speed until very smooth and fluffy, stopping to scrape down the bowl as necessary, about 4 minutes. Add the splenda, vanilla, and salt, and continue beating until well blended and smooth, scraping down the sides of the bowl frequently, about 1 minute; there should be no lumps. Add the egg and egg substitute, one at a time, beating on medium speed until just blended; careful not to over beat.
Transfer 2/3 cup of the batter to a small bowl. Add the pumpkin, flour, cinnamon, ginger, and nutmeg to the small bowl and stir with a wooden spoon until well blended.
Divide the plain batter among the muffin cups (about 2 generous Tbsp in each). Then divide the pumpkin batter evenly among the cups (about 1 generous Tbsp in each). Drag the tip of a wooden skewer, toothpick, or paring knife through the two batters in a random, swirly pattern to create a marbled look
Bake until the centers of the cheesecakes barely jiggle when nudged, 15 to 18 minutes. Set the muffin tins on a rack and let cool completely. Cover and refrigerate until very cold, at least 6 hours or up to 3 days.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user SLJGEMINI75.