Mini Pumpkin Swirl Cheesecakes

Ingredients:

• 1 cup canned pumpkin puree
• 1 tbsp. whole-wheat flour
• 3/4 tsp. ground cinnamon
• 1/4 tsp. allspice
• 1/8 tsp. nutmeg
• 2 (8 oz.) packages low-fat cream cheese at room temperature
• 1/2 cup granulated sugar
• 1 1/2 tsp. vanilla
• 1/8 tsp. salt
• 2 eggs, beaten

Makes 12 Servings

1. Preheat the oven to 300 F. Line muffin cups with paper or foil liners.
2. Combine the pumpkin with flour and 1/2 of the spices. Set aside.
3. Using a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth. Scrape down sides as needed. Add sugar, vanilla, the remaining spices, and salt. Mix for 1 minute. Pour in eggs in 2 batches, mixing after each addition. Do not overmix when adding the eggs or the cheesecakes will crack during baking.
4. Remove 1/3 of the cream cheese mixture. Fold remaining cream cheese mixture into the pumpkin mixture. Divide the pumpkin mixture among the muffin cups. Then divide the reserved cream cheese mixture among the cups. Using a skewer or paring knife, drag tip through the mixture to form a swirling pattern or marbled look.
5. Bake in preheated oven for 15 minutes. The mixture should not be completely set; the centers will move slightly when jiggled. The cheesecakes will continue to cook once removed from the oven.
6. Set on wire rack and cool completely. Cover and refrigerate.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. If you're a cheesecake lover, these min cheesecakes are definitely for you. These cheesecakes have a nice texture to them and are full of flavor for the fall and winter holidays. The key to making these cheesecakes flavorful are the spices-cinnamon, nutmeg, and allspice. Those three spices will kick any fall dessert up a notch. Plus, these treats are perfect portion size so there's an equal serving size for everyone. Be careful, these treats are addictive.