Pumpkin Spice Mini Cheesecakes

Experience the rich, creamy goodness of Pumpkin Spice Mini Cheesecakes, a perfect vegetarian treat for fall gatherings or cozy nights in. These American-style desserts are crafted with a luscious pumpkin filling and a hint of warm spices, all nestled in a mini graham cracker crust. Please note, this recipe contains dairy, eggs, wheat, and almond extract, making it unsuitable for those with specific allergies.

These mini cheesecakes are versatile enough to serve as a festive dessert or a sweet snack. Packed with nutrients from pumpkin, they offer a delicious way to enjoy seasonal flavors.

Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and utilize the shopping list feature for the best cost per serving. Get ready to impress your guests with these charming treats!

Recipe Collection: Dessert

Serving Size: 24

Cooking Time: 160 minutes

Overview

These mini pumpkin cheesecakes are a delightful twist on the classic dessert. They are perfectly portioned, making them ideal for gatherings or as a treat for yourself. With a rich pumpkin flavor and a creamy texture, these cheesecakes are sure to impress without the fuss of a traditional water bath.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Wheat, Nuts (almond extract)

Cuisine

American

Ingredients

• 1.5 Cups white sugar
• 2 Tablespoons (tbsp) all-purpose flour
• 0.5 Teaspoons (tsp) ground cinnamon
• 0.125 Teaspoons (tsp) ground nutmeg
• 0.125 Teaspoons (tsp) ground cloves
• 0.125 Teaspoons (tsp) pumpkin pie spice
• 3 8 Ounces (oz) packages cream cheese, softened
• 4 Whole eggs
• 1 15 Ounces (oz) can pumpkin purée
• 0.25 Cups sour cream
• 1 Teaspoon (tsp) vanilla extract
• 0.25 Teaspoon (tsp) almond extract
• 24 Mini graham cracker pie crusts (such as Keebler)
• 1.5 Cups whipped cream
• 1 Pinch ground cinnamon, to taste

Steps

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a small bowl, combine sugar, flour, 0.5 teaspoon cinnamon, nutmeg, cloves, and pumpkin pie spice; set aside.
3. In a large bowl, beat cream cheese with an electric mixer until fluffy. Add eggs, pumpkin purée, sour cream, vanilla extract, almond extract, and the sugar-spice mixture. Beat until smooth and thoroughly combined.
4. Divide the mixture evenly among the mini pie crusts.
5. Bake in the preheated oven until the cheesecakes are set, about 30 minutes.
6. Cool on wire racks for 10 minutes, then refrigerate for 90 minutes before serving.
7. Top each cheesecake with whipped cream and a pinch of cinnamon before serving. Enjoy!