CATEGORIES
Fall

Mini Pumpkin Cheesecakes

Prep:
30 m
Cook:
2 h 10 m
Ready in:
2 h 40 m
Yum
Cute little treats these Mini Pumpkin Cheesecakes will substitute a traditional pumpkin pie!
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INGREDIENTS
Servings: 24
White sugar
1 1/2 cups
Ground cinnamon
1/2 tsp
Ground nutmeg
1/8 tsp
Ground cloves
1/8 tsp
Pumpkin pie spice
1/8 tsp
All
purpose flour – 2 tbsp
Cream cheese, softened
3 (8 ounce) packages
Eggs
4
Pumpkin puree
1 (15 ounce) can
Sour cream
1/4 cup
Vanilla extract
1 tsp
Almond extract
1/4 tsp
Mini graham cracker pie crusts
24
Whipped cream
1 1/2 cups
Ground cinnamon
 1 pinch or more to taste
DIRECTIONS
  1. Set the oven to 350° F/175° C/Gas Mark 4. Combine and mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice and flour in a small bowl.
  2. In a separate large bowl, beat cream cheese until fluffy. Beat in eggs, add pumpkin puree, sour cream, vanilla extract, almond extract, sugar and spice mixture. Mix until thoroughly combined. Pour the mixture evenly into the mini pie crusts with a spoon.
  3. Bake in preheated oven for about 30 minutes or until cheesecakes are set. Let cool for 10 minutes. Refrigerate for at least 1,5 hour.
  4. To serve, decorate each mini cheesecake with whipped cream and a pinch of cinnamon on top.
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