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    Mini Pumpkin Cheesecakes


    Source of Recipe


    *

    List of Ingredients




    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)


    Recipe



    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.

    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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