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 chopped walnuts
  • 4 teaspoons granulated sugar
  • 1 tablespoon butter, melted
  • 1 pkg (8 oz each) cream cheese
  • 1/2 cup granulated sugar
  • 1/2 cup canned solid-pack pumpkin
  • 1 tablespoon sour cream
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Dash ground cloves
  • Dash ground nutmeg
  • 1 egg, beaten
  • 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 24 miniature muffin cups.
  2. Crust: Place walnuts and 4 teaspoons sugar in food processor; pulse until finely ground. Add melted butter and pulse until combined. Press 1 teaspoon walnut mixture firmly into bottom of each prepared muffin cup. Bake 5 minutes. Cool.
  3. Filling: Place cream cheese and remaining 1/2 cup sugar in large bowl. Beat with electric mixer on medium speed until creamy. Add pumpkin, sour cream, vanilla, cinnamon, cloves and nutmeg; beat until well blended. Add egg, beating on low speed just until blended. Spoon evenly over crusts.
  4. Bake 20 minutes or until centers are almost set. Cool completely in pan, about 30 minutes. 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

  • 190 Calories
  • 15g 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 190  
  % Daily Value*
Total fat 15 g 23%
Saturated fat 5 g 26%
Cholesterol 40 MG 13%
Sodium 76 MG 3%
Carbohydrate 13 g 4%
Dietary fiber 1 g 4%
Sugars 11 g
Protein 3 g
Vitamin A   38%
Vitamin C   1%
Calcium   4%
Iron   3%
* Percent Daily Values are based on a 2,000 calorie diet.
Made With Real Cream