PUMPKIN COOKIES & CREAM MINI CHEESECAKES

Pumpkin Cookies & Cream Mini Cheesecakes image

Surprise everyone with this unique yet delicious combination of flavors when you make these Pumpkin Cookies & Cream Mini Cheesecakes. These cookies and cream mini cheesecakes make for the perfect autumnal dessert everyone will want a bite of.

Provided by My Food and Family

Time 4h15m

Yield 12 servings

Number Of Ingredients 8

Ingredients

22 vanilla creme-filled chocolate sandwich cookies, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 cup canned pumpkin
1/2 tsp. pumpkin pie spice
1/2 tsp. vanilla
2 eggs
3/4 cup thawed COOL WHIP Whipped Topping

Steps:

Heat oven to 350°F.
Place 1 cookie in each of 12 paper-lined muffin pan cups. Chop 4 of the remaining cookies; reserve for later use.
Beat cream cheese, sugar, pumpkin, pumpkin pie spice and vanilla in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Stir in reserved chopped cookies.
Spoon into prepared muffin pan cups.
Bake 20 min. or until centers are almost set. Cool completely. Refrigerate 3 hrs.
Cut remaining cookies in half. Top each cheesecake with 1 Tbsp. COOL WHIP and 1 cookie half just before serving.

Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.9247 g, Sugar 0 g, Protein 5 g