Mini Pumpkin Cheesecake

These mini pumpkin cheesecakes rely on cream cheese, sour cream, and pumpkin purée for creaminess and cinnamon, nutmeg, cloves, and pie spice for flavor.

• 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 the oven to 350 degrees F (175 degrees C).

Step 2

Combine sugar, flour, 1/2 teaspoon cinnamon, nutmeg, cloves, and pumpkin pie spice in a small bowl; set aside.

Step 3

Beat cream cheese with an electric mixer in a large bowl until fluffy. Beat in eggs, pumpkin purée, sour cream, vanilla extract, almond extract, and sugar-spice mixture; beat until smooth and thoroughly combined. Divide evenly among pie crusts.

Step 4

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

Step 5

Top cheesecakes with whipped cream and a pinch of cinnamon; serve.