Wednesday, September 15, 2010

Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes:

2/3 cup (about 15) crushed oreo cookies

2 tablespoons butter, melted

1 package (8 ounces) cream cheese, softened

1 cup Libby's 100% Pure Pumpkin

3/4 cup granulated sugar

1 teaspoon pumpkin pie spice

1 1/2 teaspoon vanilla extract

2 large eggs

3/4 cup Nestlé Toll House Semi-Sweet Chocolate Morsels (optional)

1. Preheat oven to 325°F. Line 12-muffin pan with paper cups.

2. Combine cookie crumbs and butter in small bowl. Press 1 tablespoon onto bottom of each paper cup. Bake 5 minutes. Set pan aside.

3. Beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small mixer bowl until blended. Add eggs; beat well. Stir in Chocoate Chips. Pour into muffin cups, filling 3/4 full.
4. Bake for 25-30 minutes. Cool on wire rack. Serve Cold.

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