Mini Pumpkin Cheesecakes from Reddi-wip® recipe

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Ingredients

1 cup chopped walnuts
4 teaspoons granulated sugar
1 tablespoon butter, melted
1 (8 ounce) package cream cheese, softened
½ cup granulated sugar
½ cup canned solid-pack pumpkin
1 tablespoon sour cream
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
1 dash ground cloves
1 dash ground nutmeg
1 egg, beaten
Reddi-wip® Original Dairy Whipped Topping
1 pinch Ground cinnamon

Nutrition Info

189.9 calories
carbohydrate: 12.8 g
cholesterol: 39.5 mg
fat: 14.7 g
fiber: 1.1 g
protein: 3.6 g
saturatedFat: 5.7 g
servingSize: -
sodium: 93.6 mg
sugar: 10.5 g
transFat: : -
unsaturatedFat: : -

Directions

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

Recipe Yield

12 servings

Recipe Note

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

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