Mini Pumpkin Swirl Cheesecake

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Allow me to introduce you to your new favorite treat.  Seriously.  I just about died and went to heaven eating one.  I made this recipe for a guest post over at High Heels and Grills.  I love cheesecake.  But usually have to stay away from it because it is about one million calories.  But these babies are only 106.  That’s right.  106!  Which only equals 3 WW points+!  One bite of this and I was in love.  It reminded me of fall and grandma’s pumpkin pie at Thanksgiving!  It has the perfect balance of pumpkin spice swirled through out and was so amazingly delicious.  This is the PERFECT guilt-free, bake free dessert and I promise that you will love these too!! 

Rating: 5 stars Difficulty of Recipe: 3 stars
Things that I did differently:  Kept it the same
Things that I would change next time:  Nothing, seriously these are so good!
Will I make this again?  FOR SURE!
Recipe from: Eat yourself Skinny

Ingredients:
Crust:7 graham cracker sheets
1/2 tsp. ground cinnamon
2 Tbsp sugar
4 Tbsp unsalted butter, melted

Cheesecake Mixture:

8 oz. fat free Cool Whip
1 (8 oz) package fat-free cream cheese
1/4 cup sugar (or 6 Splenda packets)
2 tsp. vanilla extract

Pumpkin Mixture:

1/3 cup pumpkin puree
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground ginger
1/8 tsp. allspice

In a food processor, grind up the graham cracker sheets into fine crumbs. {If you don’t have a food processor or blender, place the graham crackers into a bag and crush them with a rolling pin or a cup.} Place the graham cracker crumbs into a bowl and add in the ground cinnamon and sugar. Melt the butter and add it to the graham cracker crumbs.

Line a cupcake pan with cupcake liners and put one tablespoon of the graham cracker crumb mixture in the bottom of each liner. Press down the crumbs with your hand. Set aside.

In a large bowl, whip the cream cheese, vanilla extract and sugar (or Splenda) for a few minutes until fluffy. Add the Cool Whip and whip until smooth. To make the pumpkin mixture, combine the pumpkin puree, ground cinnamon, ground nutmeg, ground ginger and allspice. Add 2/3 cup of the cheesecake mixture to the pumpkin mixture. Stir with a spatula until the two batters are completely combined and there are no lumps.

Using a cookie dough scooper (or spoon), fill each cupcake liner with 1 1/2 scoop fulls of the cheesecake mixture. Each liner should be filled almost to the top. Now place three dots of pumpkin batter onto the cheesecake batter in the liner. I used a 1/4 teaspoon to scoop the pumpkin batter. Use a toothpick to swirl the two batters.

Once each cheesecake cup is swirled, place the cupcake pans into the fridge to chill for a few hours (I chose to keep mine in overnight) until firm. Serve and enjoy!

 
Servings: 12  Serving Size: 1 mini cheesecake Calories: 106 Fat: 3.8 g Carbs: 12.1 g Fiber: 0.3 g Protein: 2.8 g Old Points: 2.4 pts Points+: 3 pts
Alyssa

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