Mini Pumpkin Cheesecakes

4
(38 ratings)
Prep
Time
Total Time
Number Of
Ingredients
13
Servings12

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

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
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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.

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.

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Nutrition Information
Calories: 190 View complete nutrition information
Reviews (5)

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Overall Rating

kristi December 21, 2015

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

Mira December 05, 2015

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

carol dee December 24, 2014

yes those are good recipes

Diane November 27, 2014

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

deedee November 13, 2014

All of these look really good