Name: Mini Pumpkin Cheesecake
Prep time: 30 min
Cook time: 30 min
Yield: 24
Ingredients: White sugar - 1 ½ cups; Ground cinnamon - ½ teaspoon; Ground nutmeg - ⅛ teaspoon; Ground cloves - ⅛ teaspoon; Pumpkin pie spice - ⅛ teaspoon; All-purpose flour - 2 tablespoons; Cream cheese, softened - 3 (8 ounce) packages; Eggs - 4; Pumpkin Puree - 1 (15 ounce) can; Sour cream - ¼ cup; Vanilla extract - 1 teaspoon; Almond extract - ¼ teaspoon; Mini graham cracker pie crusts (such as Keebler®) - 24; Whipped cream - 1 ½ cups; Ground cinnamon, or more to taste - 1 pinch

Ingredients for - Mini Pumpkin Cheesecake

1. White sugar 1 ½ cups

2. Ground cinnamon ½ teaspoon

3. Ground nutmeg ⅛ teaspoon

4. Ground cloves ⅛ teaspoon

5. Pumpkin pie spice ⅛ teaspoon

6. All-purpose flour 2 tablespoons

7. Cream cheese, softened 3 (8 ounce) packages

8. Eggs 4

9. Pumpkin Puree 1 (15 ounce) can

10. Sour cream ¼ cup

11. Vanilla extract 1 teaspoon

12. Almond extract ¼ teaspoon

13. Mini graham cracker pie crusts (such as Keebler®) 24

14. Whipped cream 1 ½ cups

15. Ground cinnamon, or more to taste 1 pinch

How to cook deliciously - Mini Pumpkin Cheesecake

1 . Stage

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

2 . Stage

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.

3 . Stage

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

4 . Stage

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