Name: Mini Pumpkin Cheesecake
Ingredients: 1.5 cups white sugar; 2 tablespoons all-purpose flour; 0.5 teaspoon ground cinnamon; 0.125 teaspoon ground nutmeg; 0.125 teaspoon ground cloves; 0.125 teaspoon pumpkin pie spice; 3 (8 ounce) packages cream cheese, softened; 1 (15 ounce) can pumpkin puree; 4 eggs; 0.25 cup sour cream; 1 teaspoon vanilla extract; 0.25 teaspoon almond extract; 24 mini graham cracker pie crusts (such as Keebler®); 1.5 cups whipped cream; 1 pinch ground cinnamon, or more to taste

Ingredients

1.5 cups white sugar
2 tablespoons all-purpose flour
0.5 teaspoon ground cinnamon
0.125 teaspoon ground nutmeg
0.125 teaspoon ground cloves
0.125 teaspoon pumpkin pie spice
3 (8 ounce) packages cream cheese, softened
1 (15 ounce) can pumpkin puree
4 eggs
0.25 cup sour cream
1 teaspoon vanilla extract
0.25 teaspoon almond extract
24 mini graham cracker pie crusts (such as Keebler®)
1.5 cups whipped cream
1 pinch ground cinnamon, or more to taste

Steps

Preheat the oven to 350 degrees F (175 degrees C).
Combine sugar, flour, ½ teaspoon cinnamon, nutmeg, cloves, and pumpkin pie spice in a small bowl; set aside.
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.
Bake in the preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate before serving, 90 minutes.
Top cheesecakes with whipped cream and a pinch of cinnamon.