- 1 1/2 cups white sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon pumpkin pie 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
- 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.
03/14/2017
recipepes.com
Mini Pumpkin Cheesecake, recipe
PT15M
PT1H
5
455 calories
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