mini pumpkin cheesecake

Ingredients

• Servings: 24
• 1 1/2 cups white sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon spice
• 2 tablespoons all-purpose flour
• 3 (8 ounce) packages cream cheese, softened
• 4 eggs
• 1 (15 ounce) can pumpkin puree
• 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

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs 40 mins


• preheat an oven to 350 degrees f (175 degrees c). mix sugar, cinnamon, nutmeg, cloves, spice, and flour in a small bowl.
• 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.
• bake in preheated oven until cheesecakes are set, about 30 minutes. cool on wire racks for 10 minutes. refrigerate for 90 minutes before serving.
• to serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.