This is a pretty easy and straightforward cheesecake. You can make these ahead of time and have them in the fridge waiting for that whipped cream.
If you want to cut some of the fat and sugar, by all means substitute Lakanto or Swerve sugar substitute (both granular and confectioners) and use light cream cheese. I have made this recipe both ways and it works great. Today, since it is a holiday dish, I’m going full on with the calories!
To get started, preheat the oven to 350 degrees F. Spray Two 4”small heart shaped spring form pans (round ones will work too) with cooking spray. Wrap a piece of tin foil around the bottom of the pans so when the cake is put on the baking pan and the water is added to create a water bath, none of the water seeps into your cake. (see photos)
Mix together graham cracker crumbs, walnuts and melted butter mixing well. Divide that mixture between the two pans pressing to flatten on the bottom.
Cream together the cream cheese and sugar until creamy. Add in the egg and the vanilla and mix until blended. Add the pumpkin puree and pumpkin pie spice to the mixture and stir until blended.
Pour the cheesecake mixture into the pans and fill to about 2/3 full. Put the cakes on a baking sheet or pan with a rim of at least 1 inch. Place the baking sheet on the rack in the oven and pour enough hot water into the pan to come up about 1/2 inch on the cheesecake pans. Carefully slide the oven rack into the oven and bake.
Bake for 25 – 30 minutes. The cheesecakes should be just a little “wiggly” in the middle when done. They will finish cooking and firm up when they are cooling. Allow cakes to cool completely in pan. Run a knife around the outsides of the cheesecake and the pans to loosen the cake to be sure it releases properly from the pan.
Remove from pan and refrigerate at least 1 hour.
Meanwhile, make the whipped cream. Using a hand mixer, beat the heavy cream and confectioners sugar in a cold mixing bowl. Tip: Chill the beaters for about 15 minutes before beating the cream for great results.
Top each cake with a dollop of whipped cream or use a piping bag with a star tip to swirl it on the top. Using a sugar shaker, dust the cakes with additional confectioner’s sugar. Top with a sprinkle of chopped walnuts and serve. Enjoy.
If you like cheesecake, be sure to try my Healthier Cherry-Cranberry Cheesecake with Pistachio Crust. This is a holiday showstopper and has really been lighted up without losing any of the flavor or texture of a great cheesecake. If you want to try some other great desserts, for the holiday season, take a look at these:
Mini Pumpkin Cheesecakes With Walnut Crust
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/4 Cup Pumpkin Puree
- 1 Tsp. Pumpkin Pie Spice
- ¼ Cup Graham Cracker crumbs about 1 1/2 sheets
- ¼ Cup Ground walnuts
- 3 Tbsp. Butter melted
- 8 Oz. Cream Cheese room temperature
- 1/4 Cup Sugar
- 1 Egg
- 1 Tsp. Pure Vanilla extract
- ½ Cup Heavy cream
- 1 Tbsp. Confectioners sugar plus more for garnish
- 2 Tbsp. Chopped toasted walnuts
Instructions
- Pre-heat oven to 350 degrees. Spray Two 4”small heart shaped spring form pans (round ones will work too) with cooking spray. Wrap a piece of tin foil around the bottom of the pans so when the cake is put on the baking pan and the water is added to create a water bath, none of the water seeps into your cake. (see photos)
- Mix together graham cracker crumbs, walnuts and melted butter mixing well. Divide that mixture between the two pans pressing to flatten on the bottom.
- Cream together the cream cheese and sugar until creamy. Add in the egg and the vanilla and mix until blended. Add the pumpkin puree and pumpkin pie spice to the mixture and stir until blended.
- Pour the cheesecake mixture into the pans and fill to about 2/3 full. Put the cakes on a baking sheet or pan with a rim of at least 1 inch. Place the baking sheet on the rack in the oven and pour enough hot water into the pan to come up about 1/2 inch on the cheesecake pans. Carefully slide the oven rack into the oven and bake.
- Bake for 25 – 30 minutes. The cheesecakes should be just a little “wiggly” in the middle when done. They will finish cooking and firm up when they are cooling. Allow cakes to cool completely in pan. Run a knife around the outsides of the cheesecake and the pans to loosen the cake to be sure it releases properly from the pan.
- Remove from pan and refrigerate at least 1 hour.
- Meanwhile, make the whipped cream. Using a hand mixer, beat the heavy cream and confectioners sugar in a cold mixing bowl. Tip: Chill the beaters for about 15 minutes before beating the cream for great results.
- Top each cake with a dollop of whipped cream or use a piping bag with a star tip to swirl it on the top. Using a sugar shaker, dust the cakes with additional confectioner’s sugar. Top with a sprinkle of chopped walnuts and serve. Enjoy.
