Mini Pumpkin Cheesecakes

• 1/4 cup Honey Maid Graham Crumbs
• 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
• 1 cup low fat cottage cheese
• 2 Tbsp. brown sugar blend sugar replacement, divided
• 1-1/2 tsp. vanilla
• 1/4 cup plain nonfat yogurt
• 1 tsp. corn starch
• 1 egg
• 1/3 cup canned pumpkin
• 1 tsp. pumpkin pie spice
• 2 Tbsp. thawed Cool Whip Light Whipped Topping
• 2 Tbsp. chopped pecans, toasted

1. Heat oven to 350 degrees F.
2. Sprinkle graham crumbs onto bottoms of 12 paper-lined muffin cups.
3. Beat cream cheese spread, cottage cheese, 1 Tbsp.
4. sugar replacement and vanilla in medium bowl with mixer until blended.
5. Add yogurt and corn starch; mix well.
6. Beat in egg just until blended.
7. Reserve 1/2 cup batter.
8. Stir remaining sugar replacement, pumpkin and spice into remaining batter.
9. Layer half each of the plain and pumpkin batters in prepared muffin cups.
10. Repeat layers; swirl with knife.
11. Bake 26 to 30 min.
12. or until centres are almost set.
13. Cool completely.
14. Refrigerate 3 hours.
15. Top with Cool Whip and nuts just before serving.

honey, cream cheese, cottage cheese, brown sugar, vanilla, nonfat yogurt, corn starch, egg, pumpkin, pumpkin pie spice, pecans

Taken from www.kraftrecipes.com/recipes/mini-pumpkin-cheesecakes-126921.aspx (may not work)