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| Mini Pumpkin Cheesecakes from Reddi-wip® |
"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 (8 ounce) package cream cheese, softened
- 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
- 1 dash ground cloves
- 1 dash ground nutmeg
- 1 egg, beaten
- Reddi-wip® Original Dairy Whipped Topping
- Ground cinnamon (optional)
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 3H |
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- 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.
Notes :
- 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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