Pumpkin, Sage and Prosciutto Cheesecake Muffins

Pumpkin, Sage and Prosciutto Cheesecake Muffins
15 Mins
Prep time
45 Mins
Cooking time
Serves 12

What you need

  • 1 tablespoon oil
  • 1 red onion, finely chopped
  • 8 thin slices prosciutto, roughly chopped
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • 2 eggs, lightly beaten
  • 1/2 cup cream
  • 300g pumpkin, boiled/steamed until tender, mashed
  • 1/4 cup KRAFT Grated Parmesan Cheese
  • 1 tablespoon flour
  • 1 tablespoon finely chopped sage

How to make it

  1. HEAT oil in a frypan. Saute onion for 2 minutes or until translucent. Add prosciutto and fry until crisp. Remove from heat.
  2. BEAT PHILLY until smooth. Add remaining ingredients and stir until just combined.
  3. SPOON mixture into lined 1/2 cup muffin tins. Bake at 160°C for 15-20 minutes until golden.