TWICE SPICE CHEESECAKE BITES (3 PTS)

Recipe Ingredients

		**Crust**
		Canola cooking spray
3/4 cup	109g / 3.8oz	Gingersnap cookie crumbs (about 16 cookies - broken into 1" small pieces and ground into crumbs a food processor or rolling pin
		**Streusel Topping**
1/2 cup	80g / 2.8oz	Brown sugar
1/2 cup	31g / 1.1oz	Flour
1/2 cup	31g / 1.1oz	Quick-cooking oats or old fashioned
2 teaspoons	10ml	Pumpkin pie spice (ground cinnamon can be
1/2 cup	31g / 1.1oz	Quick-cooking or old-fashioned oats used in place of pumpkin pie spice
2 tablespoons	30ml	Melted butter or stick margarine
2 tablespoons	30ml	Maple syrup
		**Filling**
16 oz	454g	Light or 1/3 less fat cream cheese (in blocks
3/4 cup	148g / 5.2oz	Granulated sugar
2		Eggs
1/4 cup	49g / 1.7oz	Egg substitute or 2 egg whites

Recipe Instructions

1. Preheat oven to 350 degrees. Coat bottom and part way up the sides

of a 9-by-13-by-2-inch baking pan with canola cooking spray. Add

gingersnap crumbs and tilt pan from side to side to coat bottom

evenly with cookie crumbs; set aside.

2. With a pastry blender or fork, mix brown sugar, flour, oats, and

pumpkin pie spice together in an 8-cup measure Drizzle melted butter

and maple syrup over the top and blend with pastry blender or fork

until mixture is crumbly; set aside.

3. Beat cream cheese and 3/4 cup sugar in mixing bowl with electric

mixer on medium speed until smooth and fluffy. Beat in eggs and egg

substitute, one at a time, until smooth. Pour over gingersnap crust

in prepared pan.

4. Sprinkle streusel topping evenly over the cream cheese mixture and

bake almost 30 minutes, until just puffed and center is dry (Do not

overbake). Cool completely. Store covered in refrigerator.

Cut into 24 bite-sized pieces.

Makes 24 bite-size cheesecake bars

You can make these ahead of time, cool and cut them, and keep them in

the refrigerator. When it's time for a holiday party or you have some

surprise guests, just place some on a serving plate and you're good

to go!

Per serving: 133 calories, 3 g protein, 14.5 g carbohydrate, 4.5 g

fat, 2.8 g saturated fat, 29 mg cholesterol, .3 g fiber, 147 mg

sodium. Calories from fat: 32 percent.

Shared by: Jamie, clippingcooking

MC Formatted by Mary [[email protected]]

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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