Mini Pumpkin Cheesecakes

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prep time
15 mins
total time
255 mins
servings
12 servings, 1 cheesecake (52 g) each

what you need

1/4 cup
 Honey Maid Graham Crumbs
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
 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 graham 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.

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