MINI PUMPKIN CHEESECAKES FROM REDDI-WIP®
These cheesecakes feature a creamy pumpkin filling on top of a walnut crust.
Provided by Reddi-wip
Categories Trusted Brands: Recipes and Tips Reddi-wip®
Time 3h
Yield 12
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 189.9 calories, Carbohydrate 12.8 g, Cholesterol 39.5 mg, Fat 14.7 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 5.7 g, Sodium 93.6 mg, Sugar 10.5 g
MINI PUMPKIN CHEESECAKES
Make and share this Mini Pumpkin Cheesecakes recipe from Food.com.
Provided by Cookiegirlandi
Categories Cheesecake
Time 35m
Yield 12 cakes
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees.
- Place 12 muffin cup liners in a muffin tin.
- Place a gingersnap cookie in the bottom of each liner.
- Beat cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla until well blended.
- Add the eggs and beat well.
- Divide batter equally among the 12 muffin cups.
- Bake for 20-25 minutes or until set.
- Cool in the pan on a wire rack.
- Remove from the pan and chill before serving.
Nutrition Facts : Calories 142, Fat 8, SaturatedFat 4.1, Cholesterol 51.8, Sodium 112, Carbohydrate 15.3, Fiber 0.2, Sugar 10.5, Protein 2.7
MINI PUMPKIN CHEESECAKES
Steps:
- 1. Preheat the oven to 300 degrees F. Line 18 muffin cups with paper liners. Place 1 whole cookie in the bottom of each lined cup.
- 2. In a large bowl, beat the cream cheese, granulated sugar, brown sugar, and 1/4 teaspoon fine salt on medium-high speed until smooth and creamy, 2 to 3 minutes. Scrape down the sides, reduce speed to low and beat in the eggs, 1 at a time, until combined. Beat in 1/3 cup sour cream and heavy cream. Stir in the pumpkin puree and pumpkin pie spice until smooth. Divide evenly among cookie-lined paper cups, filling almost all the way to the top.
- 3. Bake until the filling is just set, 40 to 45 minutes. A sharp knife inserted into the center will come out moist, but clean. Top each cheesecake with some of the remaining 1 1/4 cup sour cream, about 1 heaping tablespoon, using a spoon to gently spread. Cool completely in tins on a wire rack. Refrigerate until cold, 4 hours, or overnight. Top with a dusting of pumpkin pie spice.
Nutrition Facts : Calories 187, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 57 milligrams, Sodium 115 milligrams, Carbohydrate 19 grams, Fiber 1 grams, Protein 3 grams
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