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Mini Pumpkin Swirled Cheesecakes

Mini Pumpkin Swirled Cheesecakes Perfect for Cozy Fall Gatherings

Delight in these Mini Pumpkin Swirled Cheesecakes that blend creamy cheesecake with spiced pumpkin, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 cheesecakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham cracker crumbs Substitute with crushed gluten-free cookies for gluten-free version.
  • 1/2 cup Butter Use unsalted for better control over salt levels.
  • 1/4 cup Granulated sugar Substitute with coconut sugar for a less refined option.
  • 1 teaspoon Cinnamon Can substitute with pumpkin pie spice.
For the Cheesecake Filling
  • 16 oz Cream cheese Ensure it's softened for easier blending.
  • 1/2 cup Sugar Adjust amounts based on personal taste.
  • 2 tablespoons Flour Substitute with gluten-free all-purpose flour for gluten-free option.
  • 2 large Egg whites Replace with 1 whole egg if needed.
  • 1 cup Pumpkin puree Canned pumpkin is handy but homemade works too.
  • 1 teaspoon Vanilla extract Use pure vanilla extract for best results.
  • 1/4 teaspoon Salt Opt for kosher salt for better distribution.

Equipment

  • muffin pan
  • Mixing Bowl
  • Electric Mixer

Method
 

Step-by-Step Instructions for Mini Pumpkin Swirled Cheesecakes
  1. Preheat your oven to 300°F (150°C). Gather ingredients and muffin pan lined with paper liners.
  2. Combine graham cracker crumbs, melted butter, granulated sugar, and cinnamon until crumbly. Press into muffin liners to form crust.
  3. Beat softened cream cheese with an electric mixer until smooth. Add sugar, flour, egg whites, vanilla extract, and salt. Mix until well combined.
  4. Divide the cheesecake filling between two bowls. Leave one plain and add pumpkin puree to the other. Stir until blended.
  5. Layer the plain cheesecake filling and the pumpkin mixture into each muffin liner. Swirl together using a toothpick or knife.
  6. Bake for 25 to 30 minutes until centers are set but slightly jiggly.
  7. Cool at room temperature for 15 minutes, then refrigerate for at least 1 hour.

Nutrition

Serving: 1cheesecakeCalories: 200kcalCarbohydrates: 20gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 1000IUCalcium: 50mgIron: 0.5mg

Notes

Use high-quality ingredients like pure vanilla extract and fresh pumpkin puree for enhanced flavor. Serve with whipped cream or a sprinkle of cinnamon.

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