Mini Pumpkin Cheesecakes

7  Ratings
  • 10 min prep
  • 4 hr 10 min total
  • Makes 12 servings, 1 mini cheesecake (52 g) each.


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Mini Pumpkin Cheesecakes Recipe

Ingredients

  • Peek Freans Lifestyle Selections Bran Crunch, crushed (about 1/4 cup)
  • 1 pkg. (250 g) brick light cream cheese, softened
  • 1 cup low-fat cottage cheese
  • 2 Tbsp. brown sugar blend sugar replacement, divided
  • 1-1/2 tsp. vanilla
  • 1/4 cup plain nonfat yogurt
  • 1 tsp. cornstarch
  • 1 egg
  • 1/3 cup canned pumpkin
  • 1 tsp. pumpkin pie spice
  • 2 Tbsp. thawed Cool Whip Light Whipped Topping
  • 2 Tbsp. chopped pecans, toasted

Instructions

  • Heat  oven to 350ºF.
  • Sprinkle  crumbs onto bottoms of 12 paper-lined muffin cups.
  • Beat  cream cheese spread, cottage cheese, 1 Tbsp. sugar replacement and vanilla in medium bowl with mixer until blended. Add yogurt and cornstarch; mix well. Beat in egg just until blended. Reserve 1/2 cup batter. Stir remaining sugar replacement, pumpkin and spice into remaining batter.
  • Layer  half each of the plain and pumpkin batters in prepared muffin cups. Repeat layers; swirl with knife.
  • Bake  26 to 30 min. or until centres are almost set. Cool completely. Refrigerate 3 hours. Top with Cool Whip and nuts just before serving.

Recipe Tips

Variation For a cheesecake with a smoother texture, blend cottage cheese in blender until smooth before using as directed.

How to Crush BiscuitsPlace biscuts in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Roll a rolling pin across the bag until fine crumbs form.

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Nutrition Information

Makes 12 servings, 1 mini cheesecake (52 g) each.

Nutrition per serving:

  • Calories 110 
  • Total fat 6 g
  • Saturated fat 3 g
  • Cholesterol 30 mg
  • Sodium 200 mg
  • Carbohydrate 7 g
  • Dietary fibre 1 g
  • Sugars 4 g
  • Protein 6 g
  • Vitamin A 15 %DV
  • Vitamin C 0 %DV
  • Calcium 4 %DV
  • Iron 2 %DV

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