Pumpkin Marbled Cheesecake Bites Recipe

Here is a recipe I recently created for a Relief Society social. Light, fluffy and very tasty.

Just remember, to cut calories out of cheesecake and make it more "healthful" (I mean honestly you'd call me a liar if I created a "healthy" cheesecake), use no or low fat cream cheese and low fat sour cream.

Ingredients

8 oz Ginger Snap Crumbs
4 Tbs Butter Melted
3 8oz Package of Cream Cheese
1 Can of Sweetened Condensed milk
4 eggs
1 8oz sour cream
1 Tbs Vanilla
1 C Pumpkin Puree
1 tsp Cinnamon
½ tsp Nutmeg
½ tsp Allspice

Directions:

Preheat oven to 375 F. Combine Gingersnap crumbs and melted butter. Pat into Spring form pan or foil lined 9x13. Bake for 4 minutes and press down with a fork again. Set aside.

Beat Cream cheese till fluffy and gradually sweetened condensed milk. Beat in eggs and sour cream and then vanilla. Reserve 1 cup. Add 2/3 of the remaining batter onto crust. In the last 1/3 add the pumpkin puree, cinnamon, nutmeg and allspice. Pour over plain cheesecake batter and spread around so batter is evenly distributed. Pour reserved 1 cup over pumpkin layer. Swirl with a knife to achieve a “marbled” look.

Bake for 60 min then cool.* Cut into 1 1/2 inch squares. Serve at room temperature or cooled.

*To avoid cracking allow to cool in oven, with temperature off, over night or for several hours.