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Perfectly Petite Pumpkin Cheesecakes

Perfectly Petite Pumpkin Cheesecakes
  • 25 - 30 min
  • 60 petites
  • $0.30/serving

Ingredients

Crust:

1 1⁄3 cups graham wafer crumbs
2 tbsp butter, melted

Filling:

2 pkgs (8 oz/225 g) cream cheese
1 pkg Pumpkin Cheesecake Mix
3 eggs
1 can (14 oz /398 ml) pure pumpkin

Preparation

  1. Preheat oven to 325° F (160° C).
  2. Prepare crust by combining graham wafer crumbs with butter. Place 1 tsp of crust mixture into each Perfect Petites section and press lightly.
  3. Prepare filling by blending cream cheese with Pumpkin Cheesecake Mix until smooth.
  4. Beat in eggs, one at a time, then beat in pumpkin until smooth.
  5. Spoon filling over crust, using about half the mixture for the batch. Bake 15–20 minutes.
  6. Remove, cool to room temperature, and pop out of molds. Refrigerate before serving.
  7. 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, Trans 0.2 g), Cholesterol 45 mg, Sodium 70 mg, Carbohydrate 11 g (Fibre 1 g, Sugars 8 g), Protein 2 g.

Tips

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