Mini Pumpkin Cheesecake
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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
Directions
- 1. 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. 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. 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. To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.
Nutrition Facts
serving: 24 servings
calories: 296 kcal
carbohydrates: 31.1 g
protein: 4.8 g
saturated fat: 8.4 g
cholesterol: 65.9 mg
sodium: 286.1 mg
fiber: 1.3 g
sugar: 19.7 g
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