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Mini Pumpkin Cheesecake
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
160 minutes
Delicious mini pumpkin cheesecakes - all the flavor in a bite-size treat with less effort.
Ingredients:
  • 0.5 teaspoon ground cinnamon
  • 0.125 teaspoon ground nutmeg
  • 0.125 teaspoon ground cloves
  • 0.125 teaspoon pumpkin pie spice
  • 2 tablespoons all-purpose flour
  • 3 (8 ounce) packages cream cheese, softened
  • 4 eggs
  • 1 (15 ounce) can pumpkin puree
  • 0.25 teaspoon almond extract
  • 24 mini graham cracker pie crusts (such as Keebler®)
  • 1.5 cups whipped cream
  • 1 pinch ground cinnamon, or more to taste
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C), then combine sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.
  • In a large bowl, whip the cream cheese until fluffy. Add the eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture. Mix until smooth and well combined. Distribute the mixture evenly into the mini pie crusts.
  • Bake in a preheated oven until the cheesecakes are firm, approximately 30 minutes. Allow them to cool on wire racks for 10 minutes, then refrigerate for 90 minutes before serving.
  • Garnish each mini cheesecake with a dollop of whipped cream and a sprinkle of cinnamon.

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