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Walnut Crusted Mini Pumpkin Cheesecakes

Walnut Crusted Mini Pumpkin Cheesecakes
  • Duration
  • Cook Time
  • Prep Time
  • 14 ServingsServings


  • Crust:
  • 2 cups toasted California walnuts
  • 1/2 stick unsalted butter, melted
  • 1/4 cup brown sugarFilling:
  • 1 1/2 cup low fat cream cheese, softened
  • 3/4 cup canned pumpkin
  • 1/4 cup light sour cream
  • 1/2 tsp fresh ground nutmeg
  • 1/2 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 1/3 cup Granulated sugar
  • 1 1/2 tsp vanilla extract
  • 2 eggs, room temperatureTopping:
  • Whipped cream
  • Dust of cinnamon



1 Preheat oven to 275 degrees F. Line 12-hole standard muffin pan with baking liners.

2 Food process toasted walnuts until fine. Add butter and sugar, process until combined. Divide mixture among baking cups; press firmly.

3 Beat cream cheese, pumpkin, sour cream, nutmeg, cinnamon, pumpkin pie spice, sugar, and vanilla in bowl with electric mixer until smooth.

4 Beat in eggs, just until combined. Do no over beat. Pour mixture into baking cups.

5 Bake cupcakes for 25-30 minutes or until the outside edges are firm and center is a little jiggley. Cool and refrigerate for at least 2 hours.

6 Remove from baking cup wrapper. Top with whipped cream and a dusting of cinnamon. Serve.

Source: California Walnut Board