Pumpkin Cheesecake in Pastry |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This Pumpkin Cheesecake uses a flaky puff pastry shell instead of a crumb crust! YUMMM! Ingredients:
6 frozen puff pastry shells |
1 cup milk |
8 ounces cream cheese, softened |
7 1/2 ounces canned canned solid-pack pumpkin |
1/2 cup maple syrup |
3 1/2 ounces cheesecake flavor instant pudding and pie filling (or vanilla instant pudding, 4-serving size) |
2 teaspoons ground cinnamon |
1 teaspoon vanilla |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground allspice |
Directions:
1. Bake puff pastry shells according to package directions. Cool completely.
2. Meanwhile, combine milk, cream cheese, pumpkin, syrup, pudding mix, cinnamon, vanilla, nutmeg, and allspice in food processor; process until smooth. Transfer to medium bowl; cover and refrigerate until ready to serve.
3. When ready to serve, remove top of pastry shell. Spoon about 1/2 cup pumpkin filling into each shell. Sprinkle with additional cinnamon, if desired.
|
|