Mini Pumpkin Patch Cheesecakes
Prep: 15 minutes
Bake: 20 minutes • Serves: 12
Nonstick cooking spray
20 chocolate creme sandwich cookies
3 tablespoons unsalted butter, melted
1-1/2 (8-ounce) packages cream cheese, softened
3/4 cup DIY Pumpkin Purée (see recipe)
1/4 cup granulated sugar
1 teaspoon McCormick® pure vanilla extract
2 large eggs
12 jelly pumpkin candies
1. Preheat oven to 350°. Line standard 12-cup muffin pan with baking cups; spray cups with cooking spray.
2. In food processor, pulse cookies and butter until small crumbs remain; press 1-1/2 cups into bottom of baking cups. Bake crusts 5 minutes; cool completely in pan on wire rack. Wipe out bowl of food processor.
3. In food processor, purée cream cheese, pumpkin, sugar and vanilla extract until smooth; add eggs and pulse until combined. Pour batter into baking cups; bake 20 minutes or until centers are set. Cool cheesecakes in pan on wire rack 15 minutes. Remove cheesecakes from pan and baking cups; cool completely on wire rack.
4. Gently press remaining cookie mixture into center of cheesecakes; top with jelly pumpkins.
Approximate nutritional values per serving (1 cheesecake):
270 Calories, 17g Fat (9g Saturated), 67mg Cholesterol, 177mg Sodium,
26g Carbohydrates, 1g Fiber, 17g Sugars, 15g Added Sugars, 4g Protein
Dietitian’s Dish Tip(s):
Making your own pumpkin purée is a simple step that can lead to a more nutrient-dense dish. With control over the cooking process, you can avoid additives and excessive sugar or sodium found in some canned versions.
