Mini Pumpkin Cheesecake

Mini Pumpkin Cheesecake

30
Lisawas 82

"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."
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Ingredients

2 h 40 m servings 296 cals
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Original recipe yields 24 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

30
  1. 39 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

Kind of bland IMO.

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!

Great recipe! I cut all the ingredients in half, and was able to make 48 mini (bite size) cheesecakes using a graham cracker crust. Lined my mini cupcake pan with mini liners, combined one cup...

I fun way to serve pumpkin cheesecake and much faster to make than the traditional one!

Very tasty and simple! My co-workers who do not like pumpkin anything loved these! If you're on a budget then I recommend using cupcake tins and putting a gingersnap, vanilla wafer, or some othe...

Great recipe, and so easy! The only thing I did differently was use a gingersnap cookie as the base for each cheesecake - quick, easy and added extra flavor.

A vanilla wafer cookie can also be used as the crust. How easy is that?

This is by far the most delicious pumpkin flavored anything! I too let my cream cheese sit out for about an hour, sifted the dry ingredients together before adding to the fluffed cream cheese. A...