Mini Pumpkin Cheesecakes

20 minutes       20 - 30 minutes       18 persons

Ingredients

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1 cup ground walnuts4 tsp. granulated sugar1 Tbsp. margarine or butter, melted2 packages reduced-fat cream cheese (Neufchatel)½ cup canned pumpkin½ cup granulated sugar½ tsp. vanilla extract½ tsp. ground cinnamonDash ground clovesDash ground nutmeg2 eggsWhipped light cream toppingGround cinnamon, (optional)

Directions

  1. Preheat oven to 325°F (300°F if using a dark non-stick pan).

  2. Place paper liners in 36 miniature muffin cups.
  3. For crust, combine walnuts, 4 teaspoons sugar and the margarine or butter in a 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.
  4. For filling, beat Neufchatel cheese, pumpkin, ½ cup sugar, vanilla, ½ teaspoon cinnamon, the cloves, and nutmeg in a large bowl with electric mixer on medium speed until well blended.
  5. Gradually add eggs one at a time, beating on low speed after each addition. Spoon evenly over crusts.
  6. Bake 15 minutes, or until centers are almost set. Cool.
  7. Refrigerate at least 2 hours, or until chilled.
  8. Top with whipped cream just before serving and sprinkle with additional cinnamon, if desired.