Ingredients
Crust
7 graham cracker sheets
1/2 tsp. ground cinnamon
2 Tbsp sugar
4 Tbsp unsalted butter, melted
Cheesecake Mixture
8 oz. Cool Whip Free
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
Preparation
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 pan 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.
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.
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.
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.
Once each cheesecake cup is swirled, placed the cupcake pans into the fridge to chill for a few hours (I chose to keep mine in overnight) until firm. Serve and enjoy!
