Rating: 5 stars
49 Ratings
  • 5 star values: 38
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
30 mins
additional:
1 hr 40 mins
total:
2 hrs 40 mins
prep:
30 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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 Facts

296 calories; protein 4.8g; carbohydrates 31.1g; fat 17.5g; cholesterol 65.9mg; sodium 286.1mg. Full Nutrition
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