Mini Pumpkin Cheesecakes from Reddi-wip®

These cheesecakes feature a creamy pumpkin filling on top of a walnut crust.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 190 Calories

Ingredients

• 1 cup chopped walnuts
• ½ teaspoon vanilla extract
• 1 egg, beaten
• ½ teaspoon ground cinnamon
• 1 (8 ounce) package cream cheese, softened
• 1 pinch ground cinnamon
• 1 tablespoon butter, melted
• 1 tablespoon sour cream
• ½ cup granulated sugar
• 1 dash ground nutmeg
• 1 dash ground cloves
• Reddi-wip® Original Dairy Whipped Topping
• 4 teaspoons granulated sugar
• ½ cup canned solid-pack pumpkin

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (or to 300 degrees F if using dark nonstick pan). Place paper liners in 24 miniature muffin cups.

Step 2

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.

Step 3

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.

Step 4

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.