With the taste of fall in every creamy, chocolatey bite, these mini-pumpkin cheesecakes are mouthwateringly flavorful—it's hard to believe there's no baking required!
9 *chocolate-sandwich cookies *
1 1/2 Tbs. melted butter
1 envelope (.25 oz.) plain *gelatin *
16 oz. cream cheese, at room temp.
1 can (14 oz.) sweetened condensed milk
1/2 cup *pumpkin puree *
1 tsp. pumpkin-pie spice
1/4 cup *heavy cream *
1/4 cup *chocolate chips *
3/4 cup whipped topping
1. In processor, pulse cookies and butter 8 times or until fine crumbs form. Press crumbs into bottom of wells of 12-well mini-cheesecake pan.
2. In microwave-safe bowl, sprinkle gelatin over 2 Tbs. cold water. Let sit 5 min.; microwave 30 sec. or until melted. In processor, puree next 4 ingredients and gelatin 2 min. or until smooth; spoon into pan. Chill 1 hr. or until set.
3. In pot, bring cream just to a boil; remove from heat. Add chocolate; stir until smooth. Spoon chocolate sauce into pan. Chill 30 min. or until set; unmold. Pipe on whipped topping.
Active time: 20 min.
Total time: 2 hrs.
*Per serving: *Cal. 340 Pro. 6g Carb. 30g Fiber 1g Sug. 25g Chol. 65mg Sod. 225mg Total fat: 25g Sat. 13g Trans.
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