Mini Pumpkin Cheesecake

Mini Pumpkin Cheesecake

30
Lisawas 71

"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."

Ingredients

2 h 40 m {{adjustedServings}} servings 296 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.
  2. 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.
  3. Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.
  4. To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.
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Reviews

30
  1. 39 Ratings

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Delicious and easy to make. I let my cream cheese set out to room temperature and added a little extra pumpkin spice. I also used a regular sized muffin/cupcake pan and made my own crust with ...

Awesome recipe! Very easy and the mini pie crusts are super convenient. Made these for my hubby to take to work for this coworkers and he deemed them "too good" to take in - he wanted them for...

I reduced the recipe to 12 servings instead of 24, but they were quick, easy and delicious! I will be making these again!