Pumpkin Cheesecake in Pastry

This Pumpkin Cheesecake uses a flaky puff pastry shell instead of a crumb crust! YUMMM!

• Ready In: 30 mins
• Serves: 6

Ingredients

• 6  frozen puff pastry shells
• 1  cup milk
• 8  ounces cream cheese, softened
• 7 1⁄2 ounces  canned canned solid-pack pumpkin
• 1⁄2 cup maple syrup
• 3 1⁄2 ounces cheesecake flavor instant pudding and pie filling (or vanilla instant pudding, 4-serving size)
• 2  teaspoons ground cinnamon
• 1  teaspoon vanilla
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon ground allspice

Directions

1. Bake puff pastry shells according to package directions. Cool completely.
2. Meanwhile, combine milk, cream cheese, pumpkin, syrup, pudding mix, cinnamon, vanilla, nutmeg, and allspice in food processor; process until smooth. Transfer to medium bowl; cover and refrigerate until ready to serve.
3. When ready to serve, remove top of pastry shell. Spoon about 1/2 cup pumpkin filling into each shell. Sprinkle with additional cinnamon, if desired.