Mini Pumpkin Cheesecakes

what you need

3 

 Peek Freans Lifestyle Selections Bran Crunch, crushed (about 1/4 cup)

1 pkg.

(250 g) Philadelphia Light Brick Cream Cheese Spread, 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

make it

1. Heat  oven to 350ºF.
2. Sprinkle crumbs onto bottoms of 12 paper-lined muffin cups.
3. 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.
4. Layer half each of the plain and pumpkin batters in prepared muffin cups. Repeat layers; swirl with knife.
5. 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.