MINI PUMPKIN CHEESECAKES FROM REDDI-WIP®
These cheesecakes feature a creamy pumpkin filling on top of a walnut crust.
Provided by Reddi-wip
Categories Trusted Brands: Recipes and Tips Reddi-wip®
Time 3h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (or to 300 degrees 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.
Nutrition Facts : Calories 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, Sodium 93.6 mg, Sugar 10.5 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
