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Mini Pumpkin Cheesecakes from Reddi-wip®

Rated as 4.54 out of 5 Stars

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

3 h servings 190 cals
Original recipe yields 12 servings

Directions

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  • Prep

  • Ready In

  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.
  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.
  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.
  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.

Footnotes

  • Cook's Tips:
  • Variation: Substitute medium muffin pan for the miniature muffin pan. Spoon 1 tablespoon of the crumb mixture onto bottom of each of 12 paper-lined medium muffin cups; press firmly onto bottoms of cups. Bake 8 minutes. Cool. Prepare filling as directed. Pour evenly over crusts. Bake 40 minutes or until centers are almost set.

Nutrition Facts


Per Serving: 190 calories; 14.7 g fat; 12.8 g carbohydrates; 3.6 g protein; 40 mg cholesterol; 94 mg sodium. Full nutrition

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Reviews

Read all reviews 11
  1. 13 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I used the cupcake variation, increased the spices of cloves & nutmeg to 1/8 teaspoon, and added 1/8 teasp ginger since this is pumpkin pie cheesecake . Used my 11 silicon cupcake cups & baked ...

Most helpful critical review

Great taste but what do you do with the rest of the pumpkin and sour cream. Seems like a waste if you don't need it for anything else.

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Great taste but what do you do with the rest of the pumpkin and sour cream. Seems like a waste if you don't need it for anything else.

I used the cupcake variation, increased the spices of cloves & nutmeg to 1/8 teaspoon, and added 1/8 teasp ginger since this is pumpkin pie cheesecake . Used my 11 silicon cupcake cups & baked ...

I made it with a graham cracker crust instead of walnut's due to people with food allergies and it was a big hit.

This is out of this world good and so ridonkulously easy to make. Pumpkin pie and cheesecake are my hubby's two favorite desserts, and I wanted to have a great dessert to go along with our speci...

They were a big hit at Thanksgiving! I made it based on the recipe except I made the crust pecan based. I think next year I’ll use Lorna Doon crust.

I'm not a fan of everything pumpkin but I loved this one. The walnut crust really makes the dessert. Next time I might try with pecans.

This recipe, as is, made 12 using 1 cupcake tin. They looked beautiful. The cheesecake was light. I substituted pecans instead of walnuts, just because we prefer them and also used brown suga...

These were excellent! I made them last weekend and my husband ate six of them in one sitting. I brought some to work as well and got big thumbs-up all the way around. They were very easy to make...

Made as is. They were delicious!