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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.