Dessert

Pumpkin Swirl Mini-Cheesecakes is for Dessert.

Pumpkin Swirl Mini-Cheesecakes takes 20 minutes to prepare.

Pumpkin Swirl Mini-Cheesecakes takes 20 minutes to cook.

Pumpkin Swirl Mini-Cheesecakes makes 12 servings.

The ingredients for Pumpkin Swirl Mini-Cheesecakes are:

12 low-fat vanilla wafers
4 oz. cream cheese, at room temperature
83 grams sugar
1 tsp. vanilla
2 eggs
1.2 cup canned pumpkin
1/8 cup sugar
1.2 tsp. pumpkin pie spice

Here is how you make Pumpkin Swirl Mini-Cheesecakes:

1. Preheat oven to 350? F. Line muffin tins with 12 foil cupcake papers. Place a vanilla wafer in the bottom of each cupcake paper.2. In mixing bowl, beat cream cheeses until smooth. Add sugar and vanilla and mix well. Add eggs and beat until smooth.Remove 3/4 cup batter. Stir remaining 1/8 cup sugar, pumpkin and pie spice into remaining batter. 3. Spoon the pumpkin batter into muffin tins; top with spoonfuls of the plain batter. Repeat layers; swirl with knife. 3. Bake for 15-20 minutes or until centers are almost set. Cool. Refrigerate 2 hours.4. Decorate cheesecake tops with caramel sauce and whip cream.Serving Size: makes 12 cupcakesNumber of Servings: 12Recipe submitted by SparkPeople user MICHAEL_41.

The nutritional information for Pumpkin Swirl Mini-Cheesecakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 80.5

• Total Fat: 2.4 g
• Cholesterol: 36.8 mg
• Sodium: 36.6 mg
• Total Carbs: 13.1 g
• Dietary Fiber: 0.4 g
• Protein: 1.7 g