CookPal AI
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Mini Pumpkin Cheesecake

Cost $20, save $15

Source: Recommended by CookPal

  • 120 Min
  • 24 Servings
  • $20

INGREDIENTS

  • Dry Ingredients

    • 🧂 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

  • Wet Ingredients

    • 🧀 3 (8 ounce) packages cream cheese, softened
    • 🎃 1 (15 ounce) can pumpkin purée
    • 🥛 ¼ cup sour cream
    • 1 teaspoon vanilla extract
    • ¼ teaspoon almond extract

  • Toppings

    • 🌟 1 ½ cups whipped cream
    • 🌰 1 pinch ground cinnamon, or more to taste

STEPS

1

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

2

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

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

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

Top cheesecakes with whipped cream and a pinch of cinnamon.

NUTRIENTS

Per 1 serving

🔥

296

Calories

  • 5g
    Protein
  • 31g
    Carbs
  • 18g
    Fats

💡 Tips

Make sure the cream cheese is softened to avoid lumps in the batter.Let the cheesecakes cool completely before refrigerating to prevent condensation.Store leftovers in an airtight container in the refrigerator for up to 3 days.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.