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
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Belete Yigrem
[email protected]I made these mini pumpkin cheesecakes for my Thanksgiving dinner and they were a huge hit! Everyone loved them.
Efrain Ruiz
[email protected]These mini pumpkin cheesecakes are the perfect fall dessert. They are delicious and easy to make.
Nicholas Tuggle
[email protected]I'm not a big fan of cheesecake, but I actually really enjoyed these mini pumpkin cheesecakes. The crust was perfect and the filling was creamy and smooth.
Tímea Matali
[email protected]The mini pumpkin cheesecakes were a bit too dry for my taste. I think I would add more pumpkin puree next time.
rich invester
[email protected]These mini pumpkin cheesecakes are so cute! They are perfect for a fall party or Halloween party.
KHAN Gee 911
[email protected]I love the spice combination in these mini pumpkin cheesecakes. It's the perfect balance of sweet and savory.
Dan Wall
[email protected]These mini pumpkin cheesecakes are the perfect size for a party or potluck. They are also very easy to make.
Chyon Chyon
[email protected]The only thing I would change about this recipe is that I would use less sugar. The mini pumpkin cheesecakes were a bit too sweet for my taste.
John Magar
[email protected]I'm not a big fan of pumpkin, but these mini pumpkin cheesecakes were actually really good! I would definitely make them again.
tarek vvm
[email protected]The mini pumpkin cheesecakes were delicious! The crust was perfect and the filling was creamy and smooth.
Selena Gomez
[email protected]I made these mini pumpkin cheesecakes for a potluck and they were a huge hit! Everyone loved them.
bilash Sarkar
[email protected]The mini pumpkin cheesecakes were a bit too sweet for my taste, but they were still good.
Kai Kai
[email protected]These mini pumpkin cheesecakes are so easy to make and they taste amazing! I love that I can make them ahead of time and they are always a crowd-pleaser.
Irene Nena
[email protected]I followed the recipe exactly and my mini pumpkin cheesecakes turned out perfectly! I will definitely be making these again and again.
Md jobber
[email protected]These pumpkin cheesecakes are the perfect fall dessert. They are delicious and they look beautiful on a dessert table.
WERKINEH FEKADU
[email protected]I made these mini pumpkin cheesecakes for my family and they loved them! The crust is perfect and the filling is creamy and smooth.
Dominic Macharia
[email protected]These mini pumpkin cheesecakes were a hit at my Thanksgiving party! They are so easy to make and they taste delicious! I will definitely be making these again.