Minutes Prep time: 20
Minutes Total time: 180
Servings: 12
Difficulty: easy
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
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 36 mg | 4% |
| Carbohydrate | 13 g | 4% |
| Cholesterol | 38 mg | 13% |
| Total Fat | 15 g | 23% |
| Iron | 1 mg | 3% |
| Calories | 192 kcal | 10% |
| Sodium | 73 mg | 3% |
| Protein | 3 g | 7% |
| Saturated Fat | 5 g | 27% |
| Sugars | 11 g | 1% |
| Vitamin C | 1 mg | 1% |
Preheat oven to 325°F (or to 300°F if using dark nonstick pan). Place paper liners in 24 miniature muffin cups.
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.
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.
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.
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.
Mini Pumpkin Cheesecakes
