Mini Pumpkin Cheesecakes From Reddi-Wip®
Serves: 5
Keyon Hand
1 January 1970
Based on User reviews:
60
Spice
49
Sweetness
52
Sourness
35
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Walnut (chopped)1 cup
Granulated Sugar1 tbsp
Butter (melted)1 tbsp
Sour Cream1 tsp
Vanilla ExtractDirections:
1
Preheat oven to 325 degrees F (or to 300 degrees F if using dark nonstick pan)
2
Place paper liners in 24 miniature muffin cups
3
Crust: Place walnuts and 4 teaspoons sugar in food processor; pulse until finely ground
4
Add melted butter and pulse until combined
5
Press 1 teaspoon walnut mixture firmly into bottom of each prepared muffin cup
6
Bake 5 minutes
7
Cool
8
Filling: Place cream cheese and remaining 1/2 cup sugar in large bowl
9
Beat with electric mixer on medium speed until creamy
10
Add pumpkin, sour cream, vanilla, cinnamon, cloves and nutmeg; beat until well blended
11
Add egg, beating on low speed just until blended
12
Spoon evenly over crusts
13
Bake 20 minutes or until centers are almost set
14
Cool completely in pan, about 30 minutes
15
Refrigerate at least 2 hours or until chilled
16
Top with the Reddi-wip just before serving
17
Sprinkle with additional cinnamon, if desired