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.
Original recipe makes 24 servings
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®)
1 1/2 cups whipped cream
1 pinch ground cinnamon, or more to taste
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PREP
30 mins
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COOK
30 mins
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READY IN
2 hrs 40 mins
Directions
- 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.
Nutrition
Calories: 296 kcal
Carbohydrates: 31.1 g
Cholesterol: 70 mg
Fat: 17.5 g
Fiber: 1.3 g
Protein: 4.8 g
Sodium: 286 mg