Mini Pumpkin Cheesecake Cups

So now that you have your pumpkin puréed (I hope you have, but if not you can use canned pumpkin purée, but not pie filling) you can make these awesome little pumpkin cheesecakes.

Makes 16 minis

1/4 cup Oreo baking crumbs
1/4 cup finely chopped walnuts
2 tsps sugar
1  1/2 tsps melted butter or marg

1 - 250g pkg cream cheese, at room temperature
1/4 cup pumpkin purée
1/4 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp vanilla
1 egg

Line two-bite sized muffin tin with papers and mix Oreo crumbs, walnuts, sugar and melted marg together. Spoon into the bottom of each cup and press down. I found a pill bottle worked very well here.

Bake in a 325 F oven for 5 minutes and cool.

Cream the cream cheese, pumpkin purée, sugar, vanilla, cinnamon, nutmeg, allspice and egg together.

Fill 16 cups and bake, again at 325 F for 15 minutes.

Chill 2 hours

Garnish with whipped cream and cinnamon sugar.

Check this out for puréed pumpkin

http://hotandcoldrunningmom.blogspot.ca/2016/10/pumpkin-puree.html

Pumpkin cheesecake cups adapted from the Butterball recipe.