These cheesecakes feature a creamy pumpkin filling on top of a walnut crust
Prep Time: 20
Cooking Time: 20-30 minutes
Makes: 18 servings (2 mini cheesecakes each)
1 cup ground walnuts
4 teaspoons granulated sugar
1 tablespoon Fleischmann's® Original-stick, melted
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
Reddi-wip, Whipped Light Cream
Additional ground cinnamon, (optional)
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.
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.