Mini Pumpkin Patch Cheesecakes
Recipe by: Roche Bros
Servings
12
Prep time
15 minutes
Cook time
20 minutes
Calories
269 kcal
Ingredients
- Nonstick cooking spray
Directions
- Preheat oven to 350°. Line standard 12-cup muffin pan with baking cups; spray cups with cooking spray.
- 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.
- 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.
- Gently press remaining cookie mixture into center of cheesecakes; top with jelly pumpkins.
Nutritional Facts
- Calories: 269
- Total Fat: 17g
- Saturated Fat: 9g
- Cholesterol: 67mg
- Sodium: 177mg
- Total Carbohydrates: 26g
- Fiber: 1g
- Sugar: 17g
- Added Sugar: 15g
- Protein: 4g