Ingredients
24
24 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 24 servings
- Calories: 296
- Carbohydrate: 31g
- Fat: 18g
- Fiber: 1g
- Protein: 5g
- Sugar: 20g
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