Pumpkin Swirl Mini-Cheesecakes
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Pumpkin Swirl Mini-Cheesecakes calories by ingredient
Number of Servings: 12
Ingredients
-
12 low-fat vanilla wafers
4 oz. cream cheese, at room temperature
83 grams sugar
1 tsp. vanilla
2 eggs
1.2 cup canned pumpkin
1/8 cup sugar
1.2 tsp. pumpkin pie spice
Directions
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.