Mini Pumpkin Cheesecake

So tasty, cute, and totally YUMMY! These bite-size pumpkin cheesecakes have all the flavor of their full-sized cousins, but are much less fuss to bake.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 296 Calories

Ingredients

• 1 teaspoon vanilla extract
• 4 eggs
• 2 tablespoons all-purpose flour
• 3 (8 ounce) packages cream cheese, softened
• 1 (15 ounce) can pumpkin puree
• 1 pinch ground cinnamon, or more to taste
• 24 mini graham cracker pie crusts (such as Keebler®)
• 0.25 cup sour cream
• 0.5 teaspoon ground cinnamon
• 1.5 cups white sugar
• 0.125 teaspoon ground nutmeg
• 0.25 teaspoon almond extract
• 0.125 teaspoon ground cloves
• 0.125 teaspoon pumpkin pie spice
• 1.5 cups whipped cream

Recipe Instructions

Step 1

Preheat an oven to 350 degrees F (175 degrees C). Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.

Step 2

Beat cream cheese in a large bowl until fluffy. Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined. Spoon mixture evenly into the mini pie crusts.

Step 3

Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.

Step 4

To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.