recipes
Mini Pumpkin Cheesecakes
These cheesecakes feature a creamy pumpkin filling on top of a walnut crust.
- Servings
- cook method
- prep
- cook
- ready
- 18
- Bake/Roast
- 20 minutes
- 20 - 30 minutes
- 3+ hours
Ingredients
- 1 cup ground walnuts
- 4 teaspoons granulated sugar
- 1 tablespoons margarine or butter, melted
- 2 packages (8 ounces each) reduced fat cream cheese (Neufchatel)
- 1/2 cup canned pumpkin
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- dash ground cloves
- dash ground nutmeg
- 2 eggs
- whipped light cream topping
- ground cinnamon, (optional)
- Directions
- Serving Suggestions
-
Preheat oven to 325°F (300°F if using dark non-stick pan). Place paper liners in 36 miniature muffin cups.
For crust, combine walnuts, 4 teaspoons sugar and the margarine or butter in medium bowl until well blended. Press about 1 teaspoon of the walnut mixture firmly onto bottom of each prepared muffin cup. Bake 5 minutes. Cool.
For filling, beat Neufchatel cheese, pumpkin, 1/2 cup sugar, vanilla, 1/2 teaspoon cinnamon, the cloves and nutmeg in large bowl with electric mixer on medium speed until well blended.
Gradually add eggs one at a time, beating on low speed after each addition. Spoon evenly over crusts.
Bake 15 minutes, or until centers are almost set. Cool.
Refrigerate at least 2 hours, or until chilled.
Top with whipped cream just before serving and sprinkle with additional cinnamon, if desired.
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