Mini Pumpkin Cheesecake
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
56
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.5 cups
White Sugar1 tsp
Ground Nutmeg1 tsp
Ground Cloves1 tsp
Pumpkin Pie Spice2 tbsps
All-Purpose Flour4
Eggs430 g
Pumpkin Puree (can)1 cup
Sour Cream1 tsp
Vanilla Extract1 tsp
Almond Extract1.5 cups
Whipped CreamDirections:
1
Preheat an oven to 350 degrees F (175 degrees C)
2
Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl
3
Beat cream cheese in a large bowl until fluffy
4
Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined
5
Spoon mixture evenly into the mini pie crusts
6
Bake in preheated oven until cheesecakes are set, about 30 minutes
7
Cool on wire racks for 10 minutes
8
Refrigerate for 90 minutes before serving
9
To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon