Marbled Pumpkin Honey Cheesecake Minis
Nutritional Info
- Servings Per Recipe: 26
- 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
View full nutritional breakdown of Marbled Pumpkin Honey Cheesecake Minis calories by ingredient
Introduction
I made this recipe from three other recipes and my own personal cheesecake base. I used a mini cheesecake pan. This lets the cake cook much faster and gives a nice portion control. They are not really diet, but they are diet friendly since one cake is only 170 calories.I used "light" versions of the dairy, and I would not suggest that you sacrifice flavor and go fat free. In fact, if you are feeling bold, go whole fat.
If you want all the fun and still reduced waist impact, make these *without* the crust. You can then reduce the calories by 50. I made this recipe from three other recipes and my own personal cheesecake base. I used a mini cheesecake pan. This lets the cake cook much faster and gives a nice portion control. They are not really diet, but they are diet friendly since one cake is only 170 calories.
I used "light" versions of the dairy, and I would not suggest that you sacrifice flavor and go fat free. In fact, if you are feeling bold, go whole fat.
If you want all the fun and still reduced waist impact, make these *without* the crust. You can then reduce the calories by 50.
Number of Servings: 26
Ingredients
-
CRUST
20 Mothers English Tea Cookies
1 tablespoon canola oil
FILLING
8 ounces reduced-fat cream cheese, (1 1/2 cups), softened
8 ounces soft goat cheese, at room temperture
8 ounces Fage 0% greek yogurt (or make your own yogurt cheese)
3/4 cup sugar
3 tablespoons cornstarch, divided
1 large egg
3 teaspoons dried egg whites, reconstituted according to package directions
6 ounces reduced-fat sour cream, (3/4 cup)
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 tablespoon honey
3/4 cup unseasoned pumpkin puree
3 tablespoons dark brown sugar
1.5 tablespoons unsulfured molasses
1 tablespoon pumpkin pie spice
Directions
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.
