Mini Pumpkin Cheesecakes From Reddi Wip Recipes

MINI PUMPKIN CHEESE PIES

Mini Pumpkin Cheese Pies image

These individual pumpkin pie desserts need to be on your holiday dessert table. There was the perfect balance of spices in the pumpkin mixture. When you dig in, there's a cheesecake-like filling beneath the pumpkin. It's the perfect proportion of cream cheese mixture and pumpkin pie. A bit of whipped cream and a sprinkle of...

Provided by Nor Mac

Time 1h30m

Number Of Ingredients 18

Ingredients

10-12 Keebler mini graham ready crusts
FIRST LAYER
8 oz cream cheese, room temp
3 Tbsp granulated sugar
1/2 tsp vanilla extract
1 egg, room temp
2ND LAYER
2 eggs (room temp), beaten slightly
3/4 c canned pumpkin
1/4 c sugar
3/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp clove, ground
1/4 c milk
WHIPPED CREAM AND PECANS ARE FOR GARNISH
1 can(s) Reddi Whip whipped cream or any other you prefer
1/2 c pecans chopped or whole

Steps:

1. Heat oven to 350 degrees. Line up ready crusts on cookie sheet.
2. Beat softened cream cheese until fluffy. Add the 3 tablespoons of sugar, vanilla, and egg. Beat until smooth.
3. Distribute mixture by tablespoons evenly into mini crusts. Top off with remaining mixture. Smooth as best you can.
4. In a large bowl combine 2 eggs, 3/4 cup pumpkin, 1/4 cup of sugar, cinnamon, cloves, ginger, nutmeg, and milk. Mix on low until well blended.
5. Using a tablespoon, top cheese mixture with pumpkin mixture evenly.
6. Place pies in the oven. Bake approximately 30-40 minutes (depending on the oven). Remove pies from oven and cool.
7. You may remove the cakes from each pan if you wish. Be careful about removing them. Use a knife to separate from pans. Store in the fridge.
8. Before serving, top with whipped cream and chopped pecans.

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