Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes

These cheesecakes feature a creamy pumpkin filling on top of a walnut crust.

  • 20 Prep Time (minutes)
  • 3 Total Time (hours)
  • 13 Ingredients
4 of 5 (38 ratings)

Ingredients

  • 1 cup ground walnuts
  • 4 teaspoons granulated sugar
  • 1 tablespoon Fleischmann's® Original-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® Original Dairy Whipped Topping
  • Ground cinnamon, optional

Directions

  1. Preheat oven to 325°F (or to 300°F 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.

Cook's Tips

Variation: Substitute medium muffin pan for the miniature muffin pan. Spoon 1 tablespoon of the crumb mixture onto bottom of each of 12 paper-lined medium muffin cups; press firmly onto bottoms of cups. Bake 8 minutes. Cool. Prepare filling as directed. Pour evenly over crusts. Bake 40 minutes or until centers are almost set.

Nutrition Info

  • 138 Calories
  • 11g Total Fat

Serving Size:

Complete Nutrition Info

Ratings & Reviews

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  • 4

    what would happen if i dont let it cool and serve it warm?

    , December 21, 2015

  • 4

    I don't use sugar substituts in my baking. How much more regular sugar should I use ? Thanks.....Mira

    , December 05, 2015

  • 5

    yes those are good recipes

    , December 24, 2014

  • 5

    Great flavor. I made the cupcake sizes and the walnut crust was fantastic. Will definitely make these again. Very easy and delicious.

    , November 27, 2014

  • 4

    All of these look really good

    , November 13, 2014

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Nutrition Information close
Amount per Serving
Calories 138  
  % Daily Value*
Total fat 11 g 17%
Saturated fat 4 g 20%
Cholesterol 40 MG 13%
Sodium 98 MG 4%
Carbohydrate 9 g 3%
Dietary fiber 1 g 3%
Sugars 8 g
Protein 4 g
Vitamin A   27%
Vitamin C   1%
Calcium   4%
Iron   2%
* Percent Daily Values are based on a 2,000 calorie diet.
Made With Real Cream