MINI PUMPKIN CHEESECAKES
1 c. ground walnuts
4 t. sugar
1 T. butter or margarine, melted
2 pkgs (8 oz each) 1/3 less fat cream cheese (Neufchatel), softened
1/2 c. canned solid-pack pumpkin
1/2 c. granulated sugar
1/2 t. vanilla extract
1/2 t. ground cinnamon
Dash ground cloves
Dash ground nutmeg
2 eggs
Whipped Topping
Ground cinnamon, optional
Preheat oven to 325°F (or to 300°F if using dark nonstick pan). Place paper liners in 36 miniature muffin cups.
Crust: Mix walnuts, 4 teaspoons sugar and the Fleischmann's 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, sugar, 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 whipped topping before serving. Sprinkle with additional cinnamon, if desired.
I think you could use a ginger snap in each cupcake liner if you didn't want to make the crust listed above.
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