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Mini Pumpkin Cheesecakes

Active Time: 3 Hour 0 Minutes

Total Time: 3 Hour 0 Minutes

Serves: 12


Mini Pumpkin Cheesecakes


  • Preheat oven to 325°F (or to 300°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.


Serving Size: 12 servings (2 mini cheesecakes each)
  • Calories 190kcal -
  • Total Fat 15g -
  • Saturated Fat 5g -
  • Cholesterol 40mg -
  • Sodium 76mg -
  • Carbohydrates 13g -
  • Fiber 1g -
  • Protein 3g -