Sunday, October 28, 2007

Pumpkin Cheesecake Cups

A fall favorite at our house.

Pumpkin Cheesecake Cups

Cake Ingredients:
1 box spice cake mix
15 oz can pumpkin
3 eggs
mini-muffin tin
mini-tart shaper

Filling Ingredients:
8 oz cream cheese, softened
1/2 cup milk
12 oz Cool Whip
1 pkg cheesecake flavored instant pudding mix
pastry bag
star tip

Cake Directions: Mix the eggs with the can of pumpkin until smooth. Add cake mix and stir well until few lumps appear. Pour batter into greased mini-muffin tin and bake for 12 minutes at 375. While muffins are still in pan, press each muffin down in the center with a mini-tart shaper (Pampered Chef). Remove muffins from pan and cool on wire rack.

Filling Directions: Mix together cream cheese and milk until blended. Fold in Cool Whip and pudding mix. Place filling in pastry bag with star tip and squeeze into cooled pumpkin cups. Store in refrigerator.

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