Perfectly Petite Pumpkin Cheesecakes

Perfectly Petite Pumpkin Cheesecakes Perfectly Petite Pumpkin Cheesecakes
  • 10 min prep
  • 25-30 minutes
  • 110 calories
  • $0.30
  • Vegetarian

Ingredients


Makes: 60 petites
  • Crust:
  • 1 1/3 C (330 ml) graham wafer crumbs
  • 2 Tbsp (30 ml) butter, melted
  • Filling:
  • 2 pkg (8 oz/225 g) cream cheese
  • 1 pkg Pumpkin Cheesecake Mix (2)
  • 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 (5 ml) 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.

Tip


 

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

Nutritional Serving Size Two petites
Calories 110
Fat 7 g
Saturated Fat 3.5 g
Transfat 0.2 g
Cholesterol 45 mg
Sodium 70 mg
Carbohydrates 11 g
Fibre 1 g
Sugar 8 g
Protein 2 g

Shop this recipe...

Perfect Petites
$23.00
Pumpkin Cheesecake Mix (2)
$10.00