Mini Pumpkin Swirl Cheesecake Recipe
These Mini Pumpkin Swirl Cheesecakes with homemade crust are the best fall treat when you get that pumpkin craving swirled with delicious flavors of pumpkin, cinnamon, and spices!
Servings: 12 Cupcakes
Ingredients
Crust Ingredients
- 1 C crushed graham crackers
- 1 tsp ground cinnamon
- 2 tbsp sugar
- ¼ C unsalted sweet cream butter melted
Cheesecake Ingredients
- 2 - 8 oz cream cheese
- ¾ C powdered sugar
- 2 tsp pure vanilla extract
- 2 large eggs
Pumpkin Cheesecake Ingredients
- ⅓ C pumpkin puree
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- 2 tsp flour
Instructions
How to Make Cheesecake Crust
- Line a cupcake pan with cupcake liners and preheat the oven to 300 degrees.
- Using a medium bowl, whisk together the crust ingredients until a moist sand-like mixture appears. Scoop in 1 ½ tablespoon of the crust into the cupcake liners. Using a flat bottom glass, press the crust mixture down to smooth it out.
How to Make Pumpkin Swirl Cheesecake
- Using a large bowl, beat together the cream cheese, powdered sugar, and vanilla extract until combined and smooth. Beat in the eggs, one at a time until combined and smooth. Set aside.
- Using a medium bowl, whisk together all ingredients of the pumpkin cheesecake until combined and smooth. Whisk in ⅔ C of the cheesecake mixture.
- Spoon 2 tablespoons of the plain cheesecake mixture into the crust. Spoon 1 tablespoon of the pumpkin cheesecake onto the top of the plain cheesecake. Swirl with a butter knife.
- Place into the oven and bake them for 30 minutes. Allow to cool completely on the counters. Place into the fridge overnight.
- Top cheesecakes with fresh whipped cream and cinnamon and enjoy!
