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Irresistible Mini Pumpkin Swirled Cheesecakes You Need to Try

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Learn how to make delicious Mini Pumpkin Swirled Cheesecakes. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 1 cup graham cracker crumbs (about 8 full crackers)
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • Pinch of salt

If you want to switch things up, you can substitute the graham cracker crumbs with crushed gingersnap cookies for more spice, or use a gluten-free cracker option to accommodate dietary needs. For a dairy-free twist, try a vegan cream cheese substitute and coconut oil in place of butter—though I do recommend sticking to the classic for that rich, nostalgic flavor that reminds me of Mama Lou’s kitchen.

Instructions

  1. Preheat your oven to 325°F (160°C) and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing each cup.
  2. In a small bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons sugar. Mix until the crumbs are evenly coated and resemble wet sand.
  3. Press about one tablespoon of this crumb mixture into the bottom of each muffin cup, gently packing it down to form a firm crust. Set aside.
  4. In a large mixing bowl, beat the softened cream cheese with 1/2 cup sugar until smooth and creamy. This step reminds me of how Mama Lou used to let me help with the mixer, always careful to avoid overbeating.
  5. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and a pinch of salt.
  6. Remove about one-third of the cheesecake batter and place it in a separate bowl. To this smaller portion, add the pumpkin puree and all the warm spices—cinnamon, nutmeg, ginger, and cloves. Mix gently until combined.
  7. Spoon the plain cheesecake batter evenly over the crusts in the muffin tin, filling each about two-thirds full.
  8. Drop dollops of the pumpkin batter on top of the plain batter in each cup. Using a toothpick or skewer, swirl the pumpkin batter into the plain cheesecake base, creating delicate marbled patterns. This swirling step always reminds me of the creative afternoons with Ouma, where we’d turn baking into artistic play.
  9. Bake in the preheated oven for 18-22 minutes. The edges should be set, but the centers might still jiggle slightly when you gently shake the pan.
  10. Turn off the oven, leave the door slightly ajar, and let the cheesecakes cool inside for about an hour to prevent cracking.
  11. Remove from the oven and refrigerate for at least 4 hours, preferably overnight, to let them fully set and develop flavor.
  12. Before serving, gently peel away the paper liners and enjoy! These mini delights are best served chilled.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Find it online: https://notesrecipes.com/mini-pumpkin-swirled-cheesecakes/