Dessert

Marbled Pumpkin Honey Cheesecake Minis is for Dessert.

Marbled Pumpkin Honey Cheesecake Minis takes 25 minutes to prepare.

Marbled Pumpkin Honey Cheesecake Minis takes 20 minutes to cook.

Marbled Pumpkin Honey Cheesecake Minis makes 26 servings.

The ingredients for Marbled Pumpkin Honey Cheesecake Minis are:

CRUST
20 Mothers English Tea Cookies
1 tablespoon canola oil

FILLING
8 ounces reduced-fat cream cheese, (1 1/2 cups), softened
8 ounces soft goat cheese, at room temperture
8 ounces Fage 0% greek yogurt (or make your own yogurt cheese)
3/4 cup sugar
3 tablespoons cornstarch, divided
1 large egg
3 teaspoons dried egg whites, reconstituted according to package directions
6 ounces reduced-fat sour cream, (3/4 cup)
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 tablespoon honey
3/4 cup unseasoned pumpkin puree
3 tablespoons dark brown sugar
1.5 tablespoons unsulfured molasses
1 tablespoon pumpkin pie spice

Here is how you make Marbled Pumpkin Honey Cheesecake Minis:

Please note that these cooking temperature and times are specific to the mini cheesecake pan. Increase temp to 325 for a 9" pan, and bake about 50 minutes.1. Preheat oven to 300?F. Put a kettle of water on to heat for the water bath. Spray the pan with the non stick method of your choice. Wrap the outside bottom of the pan with a double thickness of foil.2. Place the cookies in a food processor and destroy. Combine crumbs and oil in a bowl. Press 1.5T into the bottom of each mini. (I know 1.5?? - just eyeball it. 2 was too much; 1 too few).3. Place cream cheese, goat cheese, yogurt, sugar and 2 tablespoons cornstarch into a mixer; process until smooth. 4.Add egg, egg whites, sour cream, vanilla and salt; blend well. 5. Pour half the batter into a separate bowl and stir in honey. 6. To the remaining filling, add pumpkin, brown sugar, molasses, 1 T cornstarch, and pumpkin pie spice; blend well.7. Pour tablespoons of filling into each cup, alternating filling until each cup is nearly full. To create a marbled effect, gently swirl a knife or skewer through the fillings.8. Place the cheesecakes in a roasting pan and pour in enough boiling water to come 1/2 inch up the side of the springform pan.9. Bake the cheesecake until the edges are set but the center still jiggles, about 20 minutes. 10. Transfer from the water bath to a wire rack; let cool to room temperature. Refrigerate, uncovered, until chilled.Number of Servings: 26Recipe submitted by SparkPeople user JAC-ATTACK.

The nutritional information for Marbled Pumpkin Honey Cheesecake Minis is:

• Servings Per Recipe: 26
• Amount Per Serving
• Calories: 164.7

• Total Fat: 6.8 g
• Cholesterol: 11.4 mg
• Sodium: 151.5 mg
• Total Carbs: 22.0 g
• Dietary Fiber: 0.2 g
• Protein: 4.5 g