Mini Pumpkin Cheesecakes

• 1 cup ground walnuts
• 4 teaspoons granulated sugar
• 1 tablespoon Fleischmann's(R) Original Margarine-stick, melted
• 2 pkgs (8 oz each) 1/3 less fat cream cheese (Neufchatel), softened
• 1/2 cup canned solid-pack pumpkin
• 1/4 cup granulated sugar
• 1/4 cup granulated sugar substitute
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Dash ground cloves
• Dash ground nutmeg
• 2 eggs
• Reddi-wip(R) Original Whipped Light Cream
• Ground cinnamon, optional

1. Preheat oven to 325u0b0F (or to 300u0b0F if using dark nonstick pan). Place paper liners in 36 miniature muffin cups.
2. Crust: Mix walnuts, 4 teaspoons sugar and the Fleischmann's in medium bowl until well blended. Press about 1 teaspoon of the walnut mixture firmly onto bottom of each prepared muffin cup. Bake 5 minutes. Cool.
3. Filling: Place cream cheese, pumpkin, 1/4 cup sugar, the sugar substitute, vanilla, 1/2 teaspoon cinnamon, the cloves and nutmeg in large bowl; beat with electric mixer on medium speed until well blended. Gradually add eggs one at a time, beating on low speed after each addition just until blended. Spoon evenly over crusts.
4. Bake 15 minutes or until centers are almost set. Cool. Refrigerate at least 2 hours or until chilled. Top with the Reddi-wip just before serving. Sprinkle with additional cinnamon, if desired.

ground walnuts, sugar, margarine, pkgs, pumpkin, granulated sugar, granulated sugar substitute, vanilla, ground cinnamon, ground cloves, ground nutmeg, eggs, reddi, ground cinnamon

Taken from www.myrecipes.com/recipe/mini-pumpkin-cheesecakes-1 (may not work)