Mini Pumpkin Cheesecakes

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prep time

10 min

total time

4 hr 10 min

makes

12 servings, 1 mini cheesecake (52 g) each

photo by:

kraft

recipe by: kraft

What You Need

3 Peek Freans Lifestyle Selections Bran Crunch, crushed (about 1/4 cup)

1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened

1 cup low-fat cottage cheese

2 Tbsp. brown sugar blend sugar replacement, divided

1-1/2 tsp. vanilla

1/4 cup plain nonfat yogurt

1 tsp. cornstarch

1 egg

1/3 cup canned pumpkin

1 tsp. pumpkin pie spice

2 Tbsp. thawed Cool Whip Light Whipped Topping

2 Tbsp. chopped pecans, toasted

Make It

HEAT oven to 350ºF.

SPRINKLE crumbs onto bottoms of 12 paper-lined muffin cups.

BEAT cream cheese spread, cottage cheese, 1 Tbsp. sugar replacement and vanilla in medium bowl with mixer until blended. Add yogurt and cornstarch; mix well. Beat in egg just until blended. Reserve 1/2 cup batter. Stir remaining sugar replacement, pumpkin and spice into remaining batter.

LAYER half each of the plain and pumpkin batters in prepared muffin cups. Repeat layers; swirl with knife.

BAKE 26 to 30 min. or until centres are almost set. Cool completely. Refrigerate 3 hours. Top with Cool Whip and nuts just before serving.