Description
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.
Ingredients
- 1 ½ cups white sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon pumpkin pie spice
- 2 tablespoons all-purpose flour
- 3 (8 ounce) packages cream cheese, softened
- 4 eggs
- 1 (15 ounce) can pumpkin puree
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 24 mini graham cracker pie crusts (such as Keebler®)
- 1 ½ cups whipped cream
- 1 pinch ground cinnamon, or more to taste
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Mix sugar
- cinnamon
- nutmeg
- cloves
- pumpkin pie 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.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 2 hrs 40 mins
Servings: 24