So I realize pumpkin is not in season yet, however since Starbucks started with their pumpkin spice latte, I've been obsessed. I cannot stop. I want everything pumpkin. Soooo, I found a recipe at Skinnytaste.com for Pumpkin Cheesecake cupcakes and I was inspired!
These are light and decadent at the same time, and incredible with a chai latte or a cappuccino.
Mini pumpkin-apple cheesecakes
Prep time: 10 min
Cook time: 60 min
Total time: 1 hour 10 min
1 12 oz can pumpkin puree
1/2 cup naturally sweetened apple sauce
1 tsp pumpkin spice
1/3 cup brown Splenda
1 cinnammon stick
2 tsp vanilla extract
1 oz pkg fat free Philadelphia cream cheese
6 oz fat free Greek yogurt
2 egg whites
1 tbsp all purpose flour
12 bite-size vanilla wafers
Mix the first 5 ingredients and 1 tsp vanilla extract in a pot over medium-high heat. Bring to a boil, then reduce the heat. Let it cook for 30-40 minutes, until it is very smooth in consistency.
In a medium bowl, whisk together the cream cheese, yogurt, egg whites, flour and remaining vanilla extract. Mix until it is all uniform.
Line a cupcake tin with paper liners. Place a vanilla wafer at the bottom of each. Fill halfway with the cheese-yogurt mixture, then add about 1 tbsp of pumpkin-apple mixture on top. Swirl the pumpkin into the cheese with a toothpick.
Bake in a preheated 350 F oven for 25 minutes. Let them cool to room temperature, then chill in the fridge for at least 1 hour.
To serve, adorn with whipped cream and sprinkle pumpkin spice on top!
These are SO GOOD! And light!!!!!
Bruno even decided to give them a rating! (He refuses to rate desserts, so take this as a good sign!)
7.7 / 10