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Gingerbread Pumpkin Mini Cheesecakes

NESTLÉ TOLL HOUSE
Prep:
20 mins
Cooking:
26 mins
Cooling:
60 mins
Yields:
24 servings
Gingerbread Pumpkin Mini Cheesecakes
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Ingredients

  • 1 1/2 cups NESTLÉ® TOLL HOUSE® Refrigerated Gingerbread Tub Dough
  • 2 packages (8 oz. each) cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 1/2 teaspoons pumpkin pie spice
  • 4 baked NESTLÉ® TOLL HOUSE® Refrigerated Gingerbread Cookie Tub Dough for garnish, cooled and finely crushed

Directions

PREHEAT oven to 325° F. Paper-line 24 muffin cups. Place 1 level tablespoon of cookie dough into each muffin cup.

BAKE for 10 minutes or until cookie has spread to edge of cup.

BEAT cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and vanilla extract; mix well. Beat in pumpkin and pumpkin pie spice until smooth. Spoon 2 heaping measuring tablespoons of batter over cookie in cup.

BAKE for 16 to 18 minutes or until just set but not browned. Remove from oven to wire rack. Cool completely in pans on wire rack. Refrigerate for 1 hour. Top each cheesecake with cookie crumbs before serving.

Nutritional Information

  • Serving Size
    1/24 servings of recipe
  • Calories 190
  • Calories from Fat 100

* Percent Daily Values are based on a 2000 calorie diet.

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% Daily Value *

  • Total Fat 11g 17%
  • Saturated Fat 6g 30%
  • Cholesterol 45mg 15%
  • Sodium 125mg 5%
  • Carbohydrates 20g 7%
  • Dietary Fiber 1g 4%
  • Sugars 13g
  • Protein 3g
  • Vitamin A 15%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 2%