Rating: 4.57 stars
14 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

190 calories; protein 3.6g; carbohydrates 12.8g; fat 14.7g; cholesterol 39.5mg; sodium 93.6mg. Full Nutrition
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Reviews (12)

Most helpful positive review

Rating: 5 stars
09/12/2017
I made it with a graham cracker crust instead of walnut's due to people with food allergies and it was a big hit. Read More
(2)

Most helpful critical review

Rating: 3 stars
09/17/2016
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. Read More
(3)
14 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
09/16/2016
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. Read More
(3)
Rating: 5 stars
09/17/2016
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 49 mins when a knife inserted in center came out clean. Made it all in the same food processor I used to grind walnuts sugar & melted butter that I just wiped clean before mixing up the creamcheese batter. Quick easy clean up & sooo good. I had two for dessert hubby had three calling them amazing. Gluten free too! Will make these again and again especially for the holidays! Read More
(2)
Rating: 5 stars
09/12/2017
I made it with a graham cracker crust instead of walnut's due to people with food allergies and it was a big hit. Read More
(2)
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Rating: 2 stars
09/20/2016
I made 12 med. muffin sized ones-only about an inch thick including the crust which I made out of graham crackers. Didn't rise at all and was a lot darker from the pumpkin than the picture which makes it look to me like there should have been some milk or cream. They were well done in 20 mins. By 40 min. probably would have been rocks! Taste is just OK. Read More
Rating: 5 stars
09/22/2016
Made as is. They were delicious! Read More
Rating: 5 stars
01/16/2018
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 special anniversary dinner. I searched and voila! He loved them and so did I! The best part? They taste even better the next day! I agree with those who said they thought the cakes weren't cooked completely at 20 minutes but once they cooled were perfect! Don't overcook these. Read More
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Rating: 4 stars
09/17/2016
I had too much batter left so made an additional 6 regular size cheesecakes with a graham cracker crust. As per recipe these were really delicious with the RediWhip on top. 4stars just because of the amount of time and left over batter. Read More
Rating: 5 stars
09/22/2016
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 too. The only deviation from the recipe was that I used Cool Whip rather than Reddy-wip as I couldn't find Reddy-wip in my grocery store. So delicious! I'll be making a lot of these in the months to come. Read More
Rating: 5 stars
03/16/2017
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. Read More