Are you ready to welcome the fall season with a delicious treat? Look no further than this mini pumpkin swirl cheesecake recipe. With its creamy texture and perfect blend of spices, this cheesecake is sure to become a new favorite.
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 325°F and line a muffin tin with cupcake liners.
- In a small bowl, mix together graham cracker crumbs, melted butter, and granulated sugar until well combined.
- Press a tablespoon of the mixture into each cupcake liner and bake for 5 minutes.
- In a large bowl, beat the cream cheese and granulated sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the pumpkin puree, vanilla extract, and spices until well combined.
- Spoon the mixture into the cupcake liners, filling each one about 3/4 full.
- Use a toothpick or knife to swirl the pumpkin mixture into the cheesecake mixture.
- Bake for 20-25 minutes or until the cheesecakes are set.
- Let cool completely before serving.
Nutritional Information
Each mini pumpkin swirl cheesecake has approximately:
- Calories: 250
- Protein: 4g
- Fat: 19g
- Carbohydrates: 16g
- Fiber: 1g
- Sugar: 12g
- Sodium: 190mg
Cooking Time
The total cooking time for this mini pumpkin swirl cheesecake recipe is approximately 30-35 minutes.
Equipment
- Muffin tin
- Cupcake liners
- Bowl
- Mixer
- Measuring cups and spoons
Serving Suggestions
These mini pumpkin swirl cheesecakes are perfect for fall parties or as a dessert for Thanksgiving. Top them with whipped cream, caramel sauce, or chopped nuts for an extra special touch.
Variations
If you want to mix things up, try adding a gingersnap crust instead of the graham cracker crust. You could also top the cheesecakes with a maple glaze or a dollop of pumpkin butter.
Substitutions
If you don’t have pumpkin puree, you could use sweet potato puree instead. You could also substitute the spices with pumpkin pie spice.
Storage
Store the mini pumpkin swirl cheesecakes in an airtight container in the refrigerator for up to 5 days.
Tips
- Make sure the cream cheese is softened before you begin mixing.
- Let the cheesecakes cool completely before serving.
- Use a toothpick or knife to swirl the pumpkin mixture into the cheesecake mixture for the best results.
Notes
If you want to make these cheesecakes ahead of time, you can freeze them for up to 2 months. Just make sure to let them thaw in the refrigerator before serving.
Frequently Asked Questions
Can I use a different type of crust?
Yes, you can use a different type of crust if you prefer. A gingersnap crust or a chocolate cookie crust would both work well.
Can I use pumpkin pie filling instead of pumpkin puree?
No, it’s important to use pumpkin puree instead of pumpkin pie filling in this recipe. Pumpkin puree is unsweetened and unspiced, while pumpkin pie filling is already sweetened and spiced.
Can I make this recipe into one large cheesecake instead of mini cheesecakes?
Yes, you can make this recipe into one large cheesecake instead of mini cheesecakes. Just be sure to adjust the baking time accordingly.
This mini pumpkin swirl cheesecake recipe is the perfect fall dessert. The creamy cheesecake and spiced pumpkin flavors combine to create a delicious treat that is sure to impress your family and friends. Try it out for yourself and enjoy the flavors of fall!