Cooking on CAM: Mini Pumpkin Cheesecakes

Greg shows Audra how to make his favorite mini pumpkin cheesecakes.

Mini Pumpkin Cheesecakes

1 tub prepared & chilled cheesecake filling (won’t use the whole tub)
1 pkg craham crackers crushed fine
2 tbs softened butter

*prepare mini pumpkin tins or trays by greasing with butter for quick release*

1. In a food processor add the 1 pkg of graham crackers and crush till fine and combine with butter to a sticky consistency
2. Press crumbs in the bottom of each pumpkin to form crusts
3. Spoon cheesecake filling on top of crusts to the top edge filling in all creases
4. Chill in fridge for at least 4 hours, overnight is best or even freezer
5. Once chilled completely carefully pop out of molds on to a serving dish

*garnish and serve

(will hold for an hour or so before starting to sweat best to keep refrigerated until serving)