Mini Pumpkin Cheesecake

Ingredients

• 0.3 teaspoon almond extract 
• 15 ounce pumpkin puree canned
• 24 ounce cream cheese softened
• 4  eggs 
• 2 tablespoons flour all-purpose
• 24  graham cracker pie crusts mini keebler® (such as )
• 1 pinch ground cinnamon to taste
• 0.1 teaspoon ground cloves 
• 0.1 teaspoon ground nutmeg 
• 0.1 teaspoon pumpkin pie spice 
• 0.3 cup cup heavy whipping cream sour
• 1 teaspoon vanilla extract 
• 1.5 cups whipped cream 
• 1.5 cups sugar white

Equipment

• bowl
• oven

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.
3. 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.
4. Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.
5. To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.