Mini Pumpkin Cheesecake

Name: Mini Pumpkin Cheesecake
Ingredients: 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(R)); 1 1/2 cups whipped cream; 1 pinch ground cinnamon, or more to taste

15 ingredients

4 steps

Ingredients

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(R))
1 1/2 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.