Walnut-Crusted Mini Pumpkin Cheesecakes

Total Time:
2 hr 50 min
Prep:
20 min
Inactive:
2 hr
Cook:
30 min

Yield:
14 servings

Ingredients
  • FOR THE CRUST:
  • 2 c California walnuts, toasted
  • 1/2 stick unsalted butter, melted
  • 1/4 c brown sugar
  • FOR THE FILLING:
  • 1 1/2 c low-fat cream cheese, softened
  • 3/4 c pumpkin, canned
  • 1/4 c light sour cream
  • 1/2 t fresh ground nutmeg
  • 1/2 t cinnamon
  • 2 t pumpkin pie spice
  • 1/3 c granulated sugar
  • 1 1/2 t vanilla extract
  • 2 eggs, room temperature
  • FOR THE TOPPING:
  • Whipped cream
  • Dust of cinnamon
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 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 ingredients -- 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 jiggley. 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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