Mini Pumpkin Cheesecakes

These cheesecakes feature a creamy pumpkin filling on top of a walnut crust

Cooking Method: Bake

Prep Time: 20

Cooking Time: 20-30 minutes

Makes: 18 servings (2 mini cheesecakes each)



Ingredients

Crust

1 cup ground walnuts

4 teaspoons granulated sugar

1 tablespoon Fleischmann's® Original-stick, melted



Filling

2 packages (8 ounces each) reduced fat cream cheese, (Neufchatel)

1/2 cup canned pumpkin

1/4 cup granulated sugar

1/4 cup granulated sugar substitute

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Dash ground cloves

Dash ground nutmeg

2 eggs

Reddi-wip, Whipped Light Cream

Additional ground cinnamon, (optional)



Directions

Preheat oven to 325°F (300°F if using dark non-stick pan). Place paper liners in 36 miniature muffin cups.

Crust: Mix walnuts, 4 teaspoons sugar and the Fleischmann's in medium bowl until well blended. Press about 1 teaspoon of the walnut mixture firmly onto bottom of each prepared muffin cup. Bake 5 minutes. Cool.



Filling: Place Neufchatel cheese, pumpkin, 1/4 cup sugar, the sugar substitute, vanilla, 1/2 teaspoon cinnamon, the cloves and nutmeg in large bowl; beat with electric mixer on medium speed until well blended. Gradually add eggs one at a time, beating on low speed after each addition just until blended. Spoon evenly over crusts.



Bake 15 minutes, or until centers are almost set. Cool. Refrigerate at least 2 hours, or until chilled. Top with the Reddi-wip just before serving. Sprinkle with additional cinnamon, if desired.



Cooking Instructions

Variation: Substitute medium muffin pan for the miniature muffin pan. Spoon 1 tablespoon of the crumb mixture onto bottom of each of 12 paper-lined medium muffin cups; press firmly onto bottoms of cups. Bake 8 minutes. Cool. Prepare filling as directed. Pour evenly over crusts. Bake 40 minutes, or until centers are almost set.





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