Recipe courtesy of California Walnuts
Walnut-Crusted Mini Pumpkin Cheesecakes
Total:
2 hr 50 min
Prep:
20 min
Inactive:
2 hr
Cook:
30 min
Yield:
14 servings
Total:
2 hr 50 min
Prep:
20 min
Inactive:
2 hr
Cook:
30 min
Yield:
14 servings

Ingredients

Directions

Preheat oven to 275°F. Line 12-hole standard muffin pan with baking liners.

Food process toasted walnuts until fine. Add butter and sugar, process until combined. Divide mixture among baking cups; press firmly.

Beat cream cheese, pumpkin, sour cream, nutmeg, cinnamon, pumpkin pie spice, sugar and vanilla in a bowl with electric mixer until smooth. Beat in eggs, just until combined. Do not over beat. Pour mixture into baking cups. (Use low-fat sour cream and cream cheese- not fat free - because the taste and structure are compromised.)

Bake cheesecakes for 25-30 minutes or until the outside edges are firm and center is a little jiggly. Cool and refrigerate for at least 2 hours.

Remove from baking cup wrapper. Top with whipped cream and a dusting of cinnamon. Serve.

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