So tasty, cute, and totally YUMMY! All the greatness of the original versions, but MINI! No need for a traditional water bath or for the lengthy cooling time.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
296 Calories
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.
Ingredients
1 teaspoon vanilla extract
1 ½ cups white sugar
½ teaspoon ground cinnamon
4 eggs
2 tablespoons all-purpose flour
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¼ teaspoon almond extract
3 (8 ounce) packages cream cheese, softened
¼ cup sour cream
1 (15 ounce) can pumpkin puree
1 ½ cups whipped cream
1 pinch ground cinnamon, or more to taste
⅛ teaspoon pumpkin pie spice
24 mini graham cracker pie crusts (such as Keebler®)
