Ingredients

• FOR THE CRUST:
• 2 c California walnuts, toasted
• 1/2 stick unsalted butter, melted
• 1/4 c brown sugar
• FOR THE FILLING:
• 1 1/2 c low-fat cream cheese, softened
• 3/4 c pumpkin, canned
• 1/4 c light sour cream
• 1/2 t fresh ground nutmeg
• 1/2 t cinnamon
• 2 t pumpkin pie spice
• 1/3 c granulated sugar
• 1 1/2 t vanilla extract
• 2 eggs, room temperature
• FOR THE TOPPING:
• Whipped cream
• Dust of cinnamon

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Instructions

1. Preheat oven to 275°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 a bowl with electric mixer until smooth. Beat in eggs, just until combined. Do not over beat. Pour mixture into baking cups. (Use low-fat sour cream and cream cheese- not fat free - because the taste and structure are compromised.)
4. Bake cheesecakes for 25-30 minutes or until the outside edges are firm and center is a little jiggly. Cool and refrigerate for at least 2 hours.
5. Remove from baking cup wrapper. Top with whipped cream and a dusting of cinnamon. Serve.