Ready in: 4 hours 15 minutes · Serves: 12 · Technique: Baking · Storage: Refrigerate for up to 5 days.
Quick Answer
These mini pumpkin swirl cheesecakes are a decadent treat, perfectly spiced and easy to prepare, making them ideal for the holiday season.
As the chill begins to settle in here in New York City, I can't help but get excited about the upcoming holiday season-Thanksgiving and Christmas. The air is infused with the scent of cinnamon, nutmeg, and, of course, pumpkin. This time of year, I find myself drawn to desserts that not only comfort but also capture the warm flavors of the season. One of my latest obsessions? Mini Pumpkin Swirl Cheesecake!
These charming little cheesecakes come with a luscious, creamy texture that melts in your mouth, paired perfectly with the spiced pumpkin flavor. And let me tell you, when you whip one of these up, your kitchen will fill with an inviting aroma that rivals any bakery in the city.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Delightfully creamy texture that melts in your mouth
- Perfectly spiced with warm flavors of fall
- Individually portioned for easy serving and enjoyment
- Great for holiday gatherings or cozy nights in
- Can be prepared ahead of time and stored in the fridge
Ingredients
To get started, here's what you'll need for these delightful cheesecakes:
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the cheesecake filling:
- 16 oz. (two 8 oz. packages) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 2 tablespoon all-purpose flour
For the pumpkin swirl:
- ½ cup of the cheesecake filling (reserved)
- ½ cup pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- A pinch of salt
How to Make Mini Pumpkin Swirl Cheesecake (Step-by-Step)
Follow these simple steps to create your own mini pumpkin swirl cheesecakes that are perfect for the season.
Step 1: Prepare the Oven and Muffin Tin
Preheat the oven to 325°F (163°C). Prepare your muffin tin by lining it with parchment paper liners to make removal easier after baking.
Step 2: Make the Crust
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until it resembles wet sand. Press a tablespoon of the mixture firmly into the bottom of each lined muffin cup, ensuring a solid base. Bake for about 5-7 minutes until slightly golden and fragrant.
Step 3: Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with granulated sugar using an electric mixer until smooth and creamy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, and then carefully mix in the pumpkin puree, cinnamon, nutmeg, ginger, cloves, and flour until fluffy and well combined.
Step 4: Create the Pumpkin Swirl
In a separate bowl, combine the reserved ½ cup of cheesecake mixture with the pumpkin puree, cinnamon, vanilla extract, and a pinch of salt. This mixture will create a lovely swirl effect.
Step 5: Assemble the Cheesecakes
Pour the pumpkin cheesecake filling into each muffin cup, filling them about ¾ of the way full. Using a spoon or a toothpick, add a dollop of the pumpkin swirl mixture on top and gently swirl it into the filling for that beautiful marbled effect.
Step 6: Bake
Place the muffin tin in the oven and bake for 20-25 minutes, or until the edges are set but the centers still have a slight jiggle. You'll know they're ready when the aroma fills your kitchen!
Step 7: Cool and Chill
Allow the mini cheesecakes to cool at room temperature for about 30 minutes before transferring them to the refrigerator. Chill for at least 3 hours, preferably overnight, to allow the flavors to meld beautifully.
Common Mistakes to Avoid
- Skipping the softening step: Always ensure your cream cheese is at room temperature to prevent lumps in your batter.
- Overbaking: It's crucial not to overbake these little gems; remember, they should have a slight jiggle in the center when you take them out.
- Using pumpkin pie filling: Make sure you're using pure pumpkin puree, not pumpkin pie filling-which contains added sugars and spices.
Tips and Tricks for Success
- For a festive touch, top each cheesecake with whipped cream and a sprinkle of cinnamon before serving.
- If you want to get creative, add a dash of maple syrup to the pumpkin swirl for a sweet twist.
- To easily release the cheesecakes, run a small offset spatula around the edges after they have cooled.
Variations
- Substitute graham cracker crumbs with crushed gingersnap cookies for a spicier crust.
- Use almond flour instead of regular flour for a gluten-free option.
- Add chopped pecans or walnuts to the crust for extra crunch.
- Incorporate chocolate chips into the cheesecake filling for a chocolatey twist.
How to Serve
- Serve chilled with dollops of whipped cream on top.
- Drizzle with caramel sauce for an extra layer of flavor.
- Garnish with a sprinkle of cinnamon or nutmeg for added visual appeal.
- Pair with a cup of freshly brewed coffee or hot cocoa for a cozy treat.
Make Ahead and Storage
- Make Ahead: Mini cheesecakes can be prepared a day in advance.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Reheating: Best served chilled; no need to reheat.
- Freezing: Can be frozen for up to a month. Thaw in the fridge overnight before serving.
Recipe Notes / What I Learned
While testing this recipe, I discovered that the key to the perfect texture is allowing them to chill longer than you think-overnight truly makes a difference! Plus, the flavors become even more pronounced, making them a standout treat for any holiday gathering.
Yield and Serving Size
Yield: 12 mini cheesecakes · Serving Size: 1 mini cheesecake
Nutrition Snapshot
Estimated Nutrition Per Serving: ~200 calories · 4g protein · 24g carbs · 10g fat
Recipe by:
Mini Pumpkin Swirl Cheesecakes for Fall
Ingredients
Equipment
Method
- Preheat the oven to 325°F (163°C) and prepare your muffin tin with parchment paper liners.
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press firmly into each lined muffin cup and bake for 5-7 minutes until golden.
- In a large mixing bowl, beat cream cheese with sugar until smooth. Add eggs, vanilla, and mix in pumpkin puree, spices, and flour.
- Combine reserved cheesecake filling with pumpkin puree, cinnamon, vanilla, and salt to create the swirl mixture.
- Pour pumpkin cheesecake filling into muffin cups, swirl in the pumpkin mixture, and bake for 20-25 minutes.
- Allow to cool for 30 minutes then transfer to the fridge to chill for at least 3 hours, preferably overnight.
Notes
FAQs
1. Can I use a different type of crust for these mini cheesecakes?
Yes, you can use cookie crusts such as Oreo or Nilla wafers if you prefer a different flavor. Just make sure to adjust the quantity accordingly.
2. How can I tell when the mini cheesecakes are done baking?
The edges should be set while the centers will have a slight jiggle. They will continue to firm up as they cool.
3. Can I make these mini cheesecakes ahead of time?
Absolutely! These cheesecakes can be made 1-2 days in advance. Just store them in the refrigerator until you're ready to serve.
4. Is it necessary to chill the cheesecakes overnight?
Chilling overnight is recommended as it improves the texture and enhances the flavors. However, chilling for at least 3 hours is the minimum.
5. Can I substitute the cream cheese with a non-dairy alternative?
Yes, you can use non-dairy cream cheese. Just ensure it has a similar texture and flavor to achieve the best results.
