Libby's, pumpkin cheesecake kit

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Libby's Pumpkin Cheesecake KitLibby's Pumpkin, Sugar, Graham Crumbs (Wheat Flour, Whole Wheat and Graham Flour, Sugar, Palm and Palm Kernel Oil, Molasses, Honey, Salt, Sodium Bicarbonate [Leavening]), Gingersnap Cookie Crumbs (Enriched Flour [Wheat Flour, Niacin, Reduced iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Brown Sugar, Soybean and/or Palm Oils, Molasses, Cinnamon, Salt, Ginger, Sodium Bicarbonate [Leavening], Allspice, Cayenne Pepper), Eggs, 2% or less of Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Dried Egg Whites, Spices.Libby's Pumpkin Cheesecake Kit. Made with real pumpkin. Makes one 8 Round cheesecake. Easy steps great results! Pumpkin cheese cake. Kit includes. Filling mix. Crust mix. Just add cream cheese & butter. Per 1/6th package. 210 Calories. 1. 5g sat fat, 8% DV. 105mg sodium, 4% DV. 32g sugars. vitamin a 90% DV. Directions Recipe idea. Makes 30. Preheat oven to 350 degrees F. Paper-line 30 mini muffin cups. Prepare graham cracker crust as directed. Lightly press 1 heaping teaspoon of crust mixture onto bottom of each cup. Prepare pumpkin filling as directed. Spoon heaping tablespoon of filling over each crust. Bake 16 to 18 minutes or until centers are set. Cool completely on wire rack. Refrigerate at least 1 hour. 1 mini pumpkin cheesecake = 80 calories. You will add:4 tablespoons butter. Cream cheese. 8 oz cream cheese at room temperature. May substitute 1/3 less fat cream cheese (Neufchatel) for cream cheese. Instructions:1. Preheat oven to 350 degrees F. 2. Melt butter in small microwave-safe bowl. Mix in crust mix until well blended. Lightly press crust into 8 round baking pan. For best results, press crumbs up the side of the pan first and work toward the center. Tip: use bottom of glass for ease in forming crust. Bake 4 to 5 minutes. Do not allow to brown. Remove to wire rack to cool. 3. Beat cream cheese and filling mix in large mixer bowl on medium speed for 4 minutes until light and fluffy. Stir in Libby's 100% Pure pumpkin*. Spread filling into prebaked crust. Smooth top with spatula. 4. Bake 28 to 30 minutes or until edges of the cheesecake are set but the center still moves very slightly. Remove from oven to wire rack. Draw a knife around crust edge to prevent cracking. Cool for 1 to 2 hours on wire rack. Refrigerate at least 2 hours or overnight. High altitude instructions (3,500 to 6,000 ft): no adjustments needed. To store, cover and refrigerate cheesecake (s) up to 3 days. *The 8-oz can of Libby's 100% pure pumpkin included in this kit contains 1 cup of pumpkin. Do not consume raw batter. Warnings Contains: Egg, wheat ingredients.

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