Mini Pumpkin Cheesecakes

These cheesecakes feature a creamy pumpkin filling on top of a walnut crust.

Ingredients

• 1 cup ground walnuts
• 4 teaspoons granulated sugar
• 1 tablespoons margarine or butter, melted
• 2 packages (8 ounces each) reduced fat cream cheese (Neufchatel)
• 1/2 cup canned Libby's® Pumpkin
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• dash ground cloves
• dash ground nutmeg
• 2 eggs
• whipped light cream topping
• ground cinnamon, (optional)

Directions

1. Preheat oven to 325°F (300°F if using dark non-stick pan). Place paper liners in 36 miniature muffin cups.

2. For crust, combine walnuts, 4 teaspoons sugar and the margarine or 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.

3. For filling, beat Neufchatel cheese, pumpkin, 1/2 cup sugar, vanilla, 1/2 teaspoon cinnamon, the cloves and nutmeg in large bowl with electric mixer on medium speed until well blended.

4. Gradually add eggs one at a time, beating on low speed after each addition. Spoon evenly over crusts.

5. Bake 15 minutes, or until centers are almost set. Cool.

6. Refrigerate at least 2 hours, or until chilled.

7. Top with whipped cream just before serving and sprinkle with additional cinnamon, if desired.