Mini Pumpkin Cheesecake

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Combine sugar, flour, ½ teaspoon cinnamon, nutmeg, cloves, and pumpkin pie spice in a small bowl; set aside.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Beat cream cheese in a large bowl with an electric mixer until fluffy. Beat in pumpkin purée, eggs, sour cream, vanilla extract, almond extract, and sugar-spice mixture; beat until smooth and thoroughly combined. Divide evenly among pie crusts.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Bake in the preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate before serving, 90 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Top cheesecakes with whipped cream and a pinch of cinnamon.'}

📊 Nutrition Facts

Per serving (24 servings total)