Place 1 wafer in each of 12 paper-lined muffin cups.
Beat Neufchatel, sugar, flour and milk with mixer until blended. Add sour cream; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon into prepared muffin cups; sprinkle with nuts.
Bake 25 to 30 min. or until centers are almost set. Cool completely.
Refrigerate 2 hours.
Built-in portion control helps you enjoy a serving of these creamy cheesecakes on occasion while still keeping tabs on portions.
Substitute round pecan shortbread cookies for the vanilla wafers.
If using a dark nonstick muffin pan, reduce oven temperature to 300ºF.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.