Dessert

Mini Pumpkin Swirl Cheesecakes is for Dessert.

Mini Pumpkin Swirl Cheesecakes takes several minutes to prepare.

Mini Pumpkin Swirl Cheesecakes takes several minutes to cook.

Mini Pumpkin Swirl Cheesecakes makes 72 servings.

The ingredients for Mini Pumpkin Swirl Cheesecakes are:

4 (8 oz) packages light cream cheese, at room temperature
4 eggs
1 cup white sugar
1 tsp. vanilla extract
1 cup canned pumpkin
1 tsp cinnamon (plus some for garnish)
1/4 tsp. nutmeg
3/4 cup graham cracker crumbs
cooking spray
canned cool whip

Here is how you make Mini Pumpkin Swirl Cheesecakes:

Preheat oven to 350 degrees.Line a mini muffin tray with the muffin liners, and spray each one with a tiny amount of cooking spray. Put 1/2 teaspoon of graham cracker crumbs in each liner, and pat down with the back of a spoon or your finger--you don't have to press hard, just press enough to flatten it out.In a food processor, combine the cream cheese, 3/4 cup sugar, and vanilla. Add the eggs one by one and process until smooth. Remove 1 1/4 cups of batter, and add the remaining sugar to that. In the remaining batter, add the pumpkin, cinnamon, and nutmeg and combine until smooth.To fill the cups:Using the pumpkin batter, fill each cup about 1/3 full. Then using the white batter, put a tiny little dollop onto the pumpkin batter--about 1/4 tsp. Then using the pumpkin batter again, fill each cup almost to the top. Put a tiny dollop of the white batter on top. Using a toothpick, swirl the white batter into the pumpkin batter just enough for it to swirl the colors together--don't mix it.Put in the preheated oven and bake for approximately 12 minutes--they will still be soft. As soon as you take them out, use a butter knife to remove them from the pan and let them cool. The tops will sink down a little. Refrigerate about 2-3 hours before serving. Using the aerosol can of cool whip, put a tiny dollop on top to fill in the little well that forms. Sprinkle with cinnamon.These can be frozen--I froze my leftovers and ate one a couple days later, and it was still heavenly, if not more so that the first day!Makes 72 bite-size cheesecakesNumber of Servings: 72Recipe submitted by SparkPeople user SLIMKATIE.

The nutritional information for Mini Pumpkin Swirl Cheesecakes is:

• Servings Per Recipe: 72
• Amount Per Serving
• Calories: 51.0

• Total Fat: 2.6 g
• Cholesterol: 18.9 mg
• Sodium: 46.0 mg
• Total Carbs: 5.0 g
• Dietary Fiber: 0.2 g
• Protein: 1.8 g