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.