12 febbraio 2013

Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes recipe

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.

kraft kitchens tips

For a cheesecake with a smoother texture, blend cottage cheese in blender until smooth before using as directed.
How to Crush Biscuits
Place biscuts in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Roll a rolling pin across the bag until fine crumbs form.

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