Name: Walnut Crusted Mini Pumpkin Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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

Walnut Crusted Mini Pumpkin Cheesecakes

Prep Time 15

Cook Time 30

Total Time 45

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Servings

Ingredients

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

Instructions

Preparation

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