Sunday, I attempted to make the dessert and because I had a problem reading the directions, it only somewhat turned out. Basically half the batch was made correctly and was delicious. I will make these again, but next time, follow the directions exactly! This was the exact fall dessert I was looking for and am looking forward to making it again (correctly next time)!
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Crust mixture  |
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| Finished product, pre-refrigeration |
Crust
-7 graham cracker sheets
-1/2 tsp. ground cinnamon
-2 Tbsp sugar
-4 Tbsp unsalted butter, melted
Cheesecake Mixture
-8oz. Cool Whip Free
-1 (8oz) package fat-free cream cheese
-6 splenda packets (or 1/4 cup sugar)
-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
Place graham crackers into a bag and crush them with a rolling pin. Place the graham cracker crumbs into a bowl and add the ground cinnamon and sugar. Melt the butter and add it to the graham cracker crumbs. Mix it all up.
Line a cupcake pan (or use a pie pan minus 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, vaniilla extract and splenda (or sugar) until fluffy. Add teh 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 (this is where I went wrong) of the cheesecake mixture to the pumpkin mixture. Stir until the two batters are completely combined and there are no lumps.
Fill each cupcake liner with cheesecake mixutre (almost to the top). Place a few dots of the pumpkin mixture on top of the cheesecake mixture. Use a toothpic or knife to swirl the two batters. Place the cupcake pans in the fridge to chill overnight. When done, enjoy!!
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