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Mini Pumpkin Cheesecakes
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4 PointsPlus Per Serving

1 cup ground walnuts
4 teaspoons granulated sugar
1 tablespoon Fleischmann's Original-stick, melted
2 pkgs (8 oz each) 1/3 less fat cream cheese (Neufchatel), softened
1/2 cup canned solid-pack pumpkin
1/4 cup granulated sugar
1/4 cup granulated sugar substitute
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Dash ground cloves
Dash ground nutmeg
2 eggs
Reddi-Wip 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, 1/4 cup sugar, the sugar substitute, 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 the Reddi-wip just before serving. Sprinkle with additional cinnamon, if desired.

Makes 12 Servings (1 Mini Cheesecake Per Serving)

Nutritional Info: Calories 138; Carbs 9g; Protein 4g; Fat 11g; Fiber 1g
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