Prep Time::30 mins
Cook Time::30 mins
Additional Time:: 1 hr 40 mins
Total Time:: 2 hrs 40 mins
Servings::24
Ingredients
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1 ½ cups white sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon pumpkin pie spice
3 (8 ounce) packages cream cheese, softened
4 eggs
1 (15 ounce) can pumpkin purée
¼ cup sour cream
1 teaspoon vanilla extract
¼ teaspoon almond extract
24 mini graham cracker pie crusts (such as Keebler)
1 ½ cups whipped cream
1 pinch ground cinnamon, or more to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Combine sugar, flour, 1/2 teaspoon cinnamon, nutmeg, cloves, and pumpkin pie spice in a small bowl; set aside.
Beat cream cheese with an electric mixer in a large bowl until fluffy. Beat in eggs, pumpkin purée, sour cream, vanilla extract, almond extract, and sugar-spice mixture; beat until smooth and thoroughly combined. Divide evenly among pie crusts.
Bake in the preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.
Top cheesecakes with whipped cream and a pinch of cinnamon; serve.