Ingredients
7sheetsgraham cracker
½tspground cinnamon
2tbspsugar
4tbspunsalted butter,melted
8ozfat free cool whip
8ozfat free cream cheese,(1 package)
¼cupsugar,or 6 Splenda packets
2tspvanilla extract
⅓cuppumpkin puree
1tspground cinnamon
1tspground nutmeg
½tspground ginger
⅛tspallspice
Preparation
In a food processor, grind up the graham cracker sheets into fine crumbs. 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 ⅔ 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 1½ 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.
Once each cheesecake cup is swirled, place the cupcake pans into the fridge to chill for a few hours until firm. Serve and enjoy!
