Mini Pumpkin Cheesecake

Ingredients

• 1.5 cups white sugar
• 2 tablespoons all-purpose flour
• 0.5 teaspoons ground cinnamon
• 0.13 teaspoons ground nutmeg
• 0.13 teaspoons ground cloves
• 0.13 teaspoons pumpkin pie spice
• 3 packages cream cheese , 8 ounce
• 1 can pumpkin purée , 15 ounce
• 4 eggs
• 0.25 cups sour cream
• 1 teaspoon vanilla extract
• 0.25 teaspoons almond extract
• 24 minis graham cracker pie crusts , such as Keebler
• 1.5 cups whipped cream
• 1 pinch ground cinnamon , or more to taste

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Combine sugar, flour, ½ teaspoon cinnamon, nutmeg, cloves, and pumpkin pie spice in a small bowl; set aside.

3. 3

   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

   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

   Top cheesecakes with whipped cream and a pinch of cinnamon.