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Recipe by:

Sara Crocker

Mini Pumpkin Swirl Cheesecakes for Fall

These mini pumpkin swirl cheesecakes are a decadent treat, perfectly spiced and easy to prepare, making them ideal for the holiday season.
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Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 3 minutes
Total Time 4 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Group: Crust
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
Group: Cheesecake Filling
  • 16 oz. cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground ginger
  • ⅛ tsp. ground cloves
  • 2 Tbsp. all-purpose flour
Group: Pumpkin Swirl
  • ½ cup cheesecake filling (reserved)
  • ½ cup pumpkin puree
  • 1 tsp. ground cinnamon
  • ½ tsp. vanilla extract
  • a pinch of salt

Equipment

  • Muffin tin
  • Mixing bowls
  • Electric mixer
  • Parchment paper liners

Method
 

  1. Preheat the oven to 325°F (163°C) and prepare your muffin tin with parchment paper liners.
  2. 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.
  3. In a large mixing bowl, beat cream cheese with sugar until smooth. Add eggs, vanilla, and mix in pumpkin puree, spices, and flour.
  4. Combine reserved cheesecake filling with pumpkin puree, cinnamon, vanilla, and salt to create the swirl mixture.
  5. Pour pumpkin cheesecake filling into muffin cups, swirl in the pumpkin mixture, and bake for 20-25 minutes.
  6. Allow to cool for 30 minutes then transfer to the fridge to chill for at least 3 hours, preferably overnight.

Notes

Chilling overnight allows flavors to meld and improves texture, making them a standout treat!