Mini Pumpkin Swirled Cheesecake

I can’t even tell you how excited I am for today’s guest post. Not only because I love pumpkin and cheesecake more than almost any other food, but because today’s guest is one of my very best friends! It may seem funny to call her a best friend when we’ve never even met in real life, but she really is nothing less than that. I always refer to her to my husband as my BBFF {Blog Best Friend Forever} and I absolutely adore her and her blog! I know you guys will too.

Hello there everyone! I am so excited to be guest posting on High Heels and Grills! Let me start off by saying how we met. I was one of the first followers on her blog!  And when I saw her blog it was love at first sight. Everything about her blog was amazing. The pictures, the design, and the fact that she has a husband that cooks with her! I never knew that was possible. I have loved being her blog BFF and it has been so fun getting to know her and watch her blog grow. I love this girl. 

Allow me to introduce myself. I am Alyssa aka the one and only Recipe Critic. I enjoy being a stay at home mom to two cute little boys. I love cooking. By myself. No husband involved, unfortunately. My hubby’s only contribution is eating my cooking. Our family rates and reviews all of the recipes that we try. Some of them are my own that have been in our family for years. My picky 4 year old rates them all horrible. So don’t take his advice on anything.

I decided to share with you these amazing Mini Pumpkin Swirled Cheesecakes. Let me tell you why they are so amazing. Only 106 calories and 3 WW points. Ok now that I have your attention, you have to try them. They were definitely rated a 5. I am obsessed with cheesecake and the pumpkin swirled thoughout is divine. It reminded me of fall. And I loved every 106 calorie bite! Seriously, I about died eating this!  

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Mini Pumpkin Swirled Cheesecake

Ingredients

Crust

• 7 graham cracker sheets
• 1/2 tsp. ground cinnamon
• 2 Tbsp sugar
• 4 Tbsp unsalted butter melted

Cheesecake Mixture

• 8 oz. fat free Cool Whip
• 1 8 oz package fat-free cream cheese
• 1/4 cup sugar or 6 Splenda packets
• 2 tsp. vanilla extract

Pumpkin Mixture

• 1/3 cup pumpkin puree
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1/2 tsp. ground ginger
• 1/8 tsp. allspice

Instructions

1. In a food processor, grind up the graham cracker sheets into fine crumbs. {If you don’t have a food processor or blender, place the graham crackers into a bag and crush them with a rolling pin or a cup.} Place the graham cracker crumbs into a bowl and add in the ground cinnamon and sugar. Melt the butter and add it to the graham cracker crumbs.
2. Line a cupcake pan with cupcake liners and put one tablespoon of the graham cracker crumb mixture in the bottom of each liner. Press down the crumbs with your hand. Set aside.
3. In a large bowl, whip the cream cheese, vanilla extract and sugar (or Splenda) for a few minutes until fluffy. Add the Cool Whip and whip until smooth. To make the pumpkin mixture, combine the pumpkin puree, ground cinnamon, ground nutmeg, ground ginger and allspice. Add 2/3 cup of the cheesecake mixture to the pumpkin mixture. Stir with a spatula until the two batters are completely combined and there are no lumps.
4. Using a cookie dough scooper (or spoon), fill each cupcake liner with 1 1/2 scoop fulls of the cheesecake mixture. Each liner should be filled almost to the top. Now place three dots of pumpkin batter onto the cheesecake batter in the liner. I used a 1/4 teaspoon to scoop the pumpkin batter. Use a toothpick to swirl the two batters.
5. Once each cheesecake cup is swirled, place the cupcake pans into the fridge to chill for a few hours (I chose to keep mine in overnight) until firm. Serve and enjoy!