Mini Pumpkin Cheesecake
Description
This mini pumpkin cheesecake recipe relies on cream cheese, sour cream, and pumpkin for creaminess and cinnamon, nutmeg, cloves, and pie spice for flavor.
Ingredients
•
1 1/2 cups white sugar
•
2 tablespoons all-purpose flour
•
1/2 teaspoon ground cinnamon
•
1/8 teaspoon ground nutmeg
•
1/8 teaspoon ground cloves
•
1/8 teaspoon pumpkin pie spice
•
3 (8 ounce) packages cream cheese, softened
•
1 (15 ounce) can pumpkin puree
•
4 eggs
•
1/4 cup sour cream
•
1 teaspoon vanilla extract
•
1/4 teaspoon almond extract
•
24 mini graham cracker pie crusts (such as Keebler®)
•
1 1/2 cups whipped cream
•
1 pinch ground cinnamon, or more to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Combine sugar, flour, ½ teaspoon cinnamon, nutmeg, cloves, and pumpkin pie spice in a small bowl; set aside.
3
Beat cream cheese in a large bowl with an electric mixer until fluffy. Beat in pumpkin purée, eggs, sour cream, vanilla extract, almond extract, and sugar-spice mixture; beat until smooth and thoroughly combined. Divide evenly among pie crusts.
4
Bake in the preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate before serving, 90 minutes.
5
Top cheesecakes with whipped cream and a pinch of cinnamon.