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)

Crust
1 cup ground walnuts
4 teaspoons granulated sugar
1 tablespoon butter or margarine melted

Filling
2 packages (8 ounces each) reduced fat cream cheese
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
Whipped Cream for garnish
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 butter 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 cream 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 whipped cream 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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