Perfectly Petite Pumpkin Cheesecakes

25 - 30 min

60 petites

Ingredients

  • 1 1⁄3 cups graham wafer crumbs
  • 2 tbsp butter, melted
  • 2 pkgs (8 oz/225 g) cream cheese
  • 1 pkg Pumpkin Cheesecake Mix
  • 3 eggs
  • 1 can (14 oz /398 ml) pure pumpkin

Preparation

  • Preheat oven to 325° F (160° C).
  • Prepare crust by combining graham wafer crumbs with butter. Place 1 tsp of crust mixture into each Perfect Petites section and press lightly.
  • Prepare filling by blending cream cheese with Pumpkin Cheesecake Mix until smooth.
  • Beat in eggs, one at a time, then beat in pumpkin until smooth.
  • Spoon filling over crust, using about half the mixture for the batch. Bake 15–20 minutes.
  • Remove, cool to room temperature, and pop out of molds. Refrigerate before serving.
  • Repeat steps with remaining crust and filling for a second batch.

Nutritional Information

Per serving(2 petites): Calories 110, Fat 7 g (Saturated 3.5 g, 0.2 0 g), Cholesterol 45 mg, Sodium 70 mg, Carbohydrate 11 g (Fiber 1 g, Sugars 8 g), Protein 2 g.

Tips

Make ahead and freeze. Remove from freezer 10 minutes prior to serving.

Tips

Make ahead and freeze. Remove from freezer 10 minutes prior to serving.