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
- ½ cups white sugar: 1 piece
- ground cinnamon: 0.5 tsp
- ground nutmeg: 0.125 tsp
- ground cloves: 0.125 tsp
- pumpkin pie spice: 0.125 tsp
- all-purpose flour: 2 Tbsp
- cream cheese: 3 packages (8 ounce packages, softened)
- eggs: 4 piece
- pumpkin puree: 1 can (15 ounce can)
- sour cream: 0.25 cup
- vanilla extract: 1 tsp
- almond extract: 0.25 tsp
- mini graham cracker pie crusts (such as Keebler®): 24 piece
- ½ cups whipped cream: 1 piece
- pinch ground cinnamon: 1 piece (to taste)
Metric Conversion
Stages of cooking
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Preheat an oven to 350 degrees F (175 degrees C). Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.
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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.
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Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.
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To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.
