Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes
Yield:
24 servings, 1 mini cheesecake (50 g) each

Ingredients

Ingredients Weights Measures
Peek Freans Lifestyle Selections Bran Crunch, crushed 2 oz. [60 g] 6 cookies
low fat cottage cheese 1 lb. [450 g] 2 cups [500 mL]
Philadelphia Light Brick Cream Cheese Spread, softened [500 g] 2 cups [500 mL]
canned pumpkin 5 oz. [140 g] 2/3 cup [150 mL]
plain nonfat yogurt 4 oz. [115 g] 1/2 cup [125 mL]
brown sugar blend sugar replacement, packed 2 oz. [60 g] 1/4 cup [50 mL]
vanilla 1 Tbsp. [15 mL]
cornstarch 2 tsp. [10 mL]
pumpkin pie spice 2 tsp. [10 mL]
eggs 4 fl oz 2 each
light whipped topping 1-1/2 oz. [45 g] 1/2 cup [125 mL]
chopped pecans, toasted 1 oz. [30 g] 1/4 cup [50 mL]
Peek Freans Lifestyle Selections Bran Crunch, crushed 1 oz. [30 g] 3 cookies
low fat cottage cheese 8 oz. [225 g] 1 cup [250 mL]
Philadelphia Light Brick Cream Cheese Spread, softened [250 g] 1 cup [250 mL]
canned pumpkin 2-1/2 oz. [70 g] 1/3 cup [75 mL]
plain nonfat yogurt 2 oz. [60 g] 1/4 cup [50 mL]
brown sugar blend sugar replacement, packed 1 oz. [30 g] 2 Tbsp. [30 mL]
vanilla 1-1/2 tsp. [7 mL]
cornstarch 1 tsp. [5 mL]
pumpkin pie spice 1 tsp. [5 mL]
eggs 2 fl oz 1 each
light whipped topping 3/4 oz. [20 g] 1/4 cup [50 mL]
chopped pecans, toasted 1/2 oz. [15 g] 2 Tbsp. [30 mL]

Directions

Sprinkle about 1 tsp. (5 mL) cookie crumbs onto bottom of each of 24 paper-lined muffin cups (or onto bottom of each of 12 paper-lined muffin cups for trial recipe).

Beat cottage cheese in large bowl with mixer on high speed until smooth. Add cream cheese, pumpkin, yogurt, sugar replacement, vanilla, corn starch and pumpkin pie spice; beat on medium speed until well blended. Add eggs, 1 at a time, beating after each just until blended. Spoon about 1/4 cup (50 mL) of the cheesecake batter into each muffin cup.

Bake in 350ºF standard oven 25 to 30 min. or until centres are almost set. Cool to room temperature. Refrigerate until chilled.

Serve each cheesecake topped with 1 tsp. (5 mL) whipped topping and 1/2 tsp. (2 mL) nuts.

Kraft Kitchens Tips

Note
For creamier cheesecakes, blend cottage cheese in a blender until completely smooth before using as directed.

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Nutritional Information
Cholesterol
 30 mg
Sodium
 200 mg
Carbohydrate
 8 g
Dietary fibre
 0 g
Sugars
 4 g
Protein
 5 g
Vitamin A
 15 %DV
Vitamin C
 0 %DV
Calcium
 4 %DV
Iron
 2 %DV