Pumpkin Spice Mini Cheesecakes

Name: Pumpkin Spice Mini Cheesecakes
Total time: 160 min
Yield: 24 servings
Ingredients: 1.5 cups white sugar; 2 tbsp all-purpose flour; 0.5 tsp ground cinnamon; 0.125 tsp ground nutmeg; 0.125 tsp ground cloves; 0.125 tsp pumpkin pie spice; 3 (8 oz) packages cream cheese, softened; 4 eggs; 1 (15 oz) can pumpkin purée; 0.25 cup sour cream; 1 tsp vanilla extract; 0.25 tsp almond extract; 24 mini graham cracker pie crusts (such as Keebler®); 1.5 cups whipped cream; pinch ground cinnamon + extra for topping

Indulge in these bite-sized cheesecakes, packed with pumpkin purée and warm spices, resting on a crunchy graham cracker base. Topped with whipped cream and a hint of cinnamon for extra charm.

Recipe Info

Prep Time

160 min

Difficulty

Easy

Servings

24 servings

Nutrition

calories296kcal

carbohydrates31g

fat18g

fiber1g

protein5g

sodium286mg

sugar20g

Dessert Pie American

Ingredients

1.5 cups white sugar

2 tbsp all-purpose flour

0.5 tsp ground cinnamon

0.125 tsp ground nutmeg

0.125 tsp ground cloves

0.125 tsp pumpkin pie spice

3 (8 oz) packages cream cheese, softened

4 eggs

1 (15 oz) can pumpkin purée

0.25 cup sour cream

1 tsp vanilla extract

0.25 tsp almond extract

24 mini graham cracker pie crusts (such as Keebler®)

1.5 cups whipped cream

pinch ground cinnamon + extra for topping

Directions

Preheat the oven to 350°F (175°C).

In a small bowl, mix together sugar, flour, cinnamon, nutmeg, cloves, and pumpkin pie spice. Set aside.

Using an electric mixer, beat cream cheese in a large bowl until fluffy. Add eggs, pumpkin purée, sour cream, vanilla extract, almond extract, and the sugar-spice mixture; beat until smooth and well combined.

Divide the cheesecake mixture evenly among pie crusts.

Bake in the preheated oven for about 30 minutes or until the cheesecakes are set. Let them cool on wire racks for 10 minutes, then refrigerate for 90 minutes before serving.

Top each cheesecake with whipped cream and a pinch of cinnamon; serve.