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Mini Pumpkin Cheesecake
Ingredients
1.5 cups
white sugar
2 tablespoons
all-purpose flour
1/2 teaspoon
ground cinnamon
1/8 teaspoon
ground nutmeg
1/8 teaspoon
ground cloves
1/8 teaspoon
pumpkin pie spice
3 packages
cream cheese
4
eggs
1 can (15 oz)
pumpkin puree
1/4 cup
sour cream
1 teaspoon
vanilla extract
1/4 teaspoon
almond extract
24
mini graham cracker crusts
1.5 cups
whipped cream
1 pinch
ground cinnamon
Instructions
STEP 1
Preheat the oven to 350°F (175°C).
STEP 2
Combine sugar, flour, cinnamon, nutmeg, cloves, and pie spice in a bowl; set aside.
STEP 3
Beat cream cheese until fluffy. Add eggs, pumpkin purée, sour cream, vanilla, almond extract, and sugar-spice mixture; beat until smooth. Divide evenly among pie crusts.
STEP 4
Bake until set, about 30 minutes. Cool on racks for 10 minutes, then refrigerate for 90 minutes before serving.
STEP 5
Top cheesecakes with whipped cream and a sprinkle of cinnamon; serve.
Nutrition Facts
(per serving)
Calories:
296 calories
Servings:
24 servings
Carbohydrates:
31 g
Fat:
18 g
Fiber:
1 g
Protein:
5 g
Sugar:
20 g
Meal Effort
Preparation:
30 minutes
Cook:
30 minutes
Total:
2 hrs 40 mins