These mini pumpkin swirl cheesecakes are the perfect fall treat for when you are craving something sweet and decadent with little bit of a fall spice flair! Creamy mini cheesecakes are swirled with spiced pumpkin and layered on top of a graham cracker crust.
As soon as fall is in the air, I am one of those people that make all the pumpkin things!
Pumpkin rugelach is another favorite treat and when I have leftover pumpkin puree and when I'm in the mood for something savory, I love making a batch of creamy pumpkin soup with fried sage.
Mini Pumpkin Cheesecake
If you are craving a sweet fall treat, these mini pumpkin cheesecakes hit the spot! The cream cheese mixture is beaten until incredibly smooth and swirled with a few dollops of spiced pumpkin puree. Warm flavors of ginger, cinnamon and nutmeg are the main highlights, thanks to a simple addition of pumpkin pie spice, and all of the layers sit on top of a buttery graham cracker crust.
Because these mini cheesecakes are formed in a muffin tin, they are the perfect single serving and much easier to make than a large cheesecake.
Why you'll Love this Recipe
- Easier to make than a large cheesecake.
- These mini pumpkin cheesecakes are formed in muffin cups, making them a perfect single serving.
- Delicious fall flavors of pumpkin spice.
Ingredients
- Cream Cheese
- Eggs
- Sour Cream
- Pumpkin Puree
- Pumpkin Spice
- Graham Crackers
- Melted Butter
How to Make Mini Pumpkin Cheesecakes
- Preheat oven to 325 degrees Fahrenheit and line a cupcake pan with cupcake liners and set aside.
- In a food processor, grind up the graham crackers into fine crumbs and add the melted butter. Give everything a good mix so the butter evenly coats all of the graham crackers.
- Press 2 tablespoons of the graham cracker mixture into the muffin cups wit the back of a spoon or measuring cup.
4. In a bowl of a stand mixer with the paddle attachment, mix the cream cheese until smooth and pour in the sugar and vanilla extract and continue mixing until combined and creamy.
5. Add in the eggs and into the cream cheese mixture until combined and then the sour cream and continue mixing until everything is mixed in well and smooth.
6. In another bowl, make the pumpkin puree mixture and combine the pumpkin puree, orange zest, pumpkin pie spice and flour and whisk to combine.
7. Pour the cheesecake mixture into the muffin cups about ¾ way full to the top.
8. Add a few dollops of the pumpkin mixture into the cream cheese mixture and use a toothpick to swirl the pumpkin around the cheesecake batter.
9. Bake the cheesecakes for about 25-28 minutes until just set.
10. Once the cheesecake are done baking, place the muffin tin on a wire rack and let them cool completely before serving. Once cooled, place them in the refrigerator for at least 1 hour before serving.
11. Top cheesecakes with a dollop of whipped cream and freshly grated nutmeg.
Mini Pumpkin Swirl Cheesecakes
LittleFerraroKitchen.com
Equipment
Ingredients
Crust
- ¾ cup graham crackers finely crushed
- 2 tablespoons unsalted butter melted
Cheesecake Mixture
- 8 ounces cream cheese room temperature
- ¼ cup granulated sugar
- ¼ cup sour cream or Greek yogurt
- 1 teaspoon vanilla
- 1 eggs room temperature
Pumpkin Mixture
- ⅓ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon orange zest optional, but highly recomendded
- 2 teaspoon brown sugar
- 1 tablespoon flour
Garnish
- Whipped cream
- Grated nutmeg
Instructions
- Preheat oven to 325 degrees Fahrenheit and line a cupcake pan with cupcake liners and set aside.
- In a food processor, grind up the graham crackers into fine crumbs and add the melted butter. Give everything a good mix so the butter evenly coats all of the graham crackers.
- Press 2 tablespoons of the graham cracker mixture into the muffin cups wit the back of a spoon or measuring cup.
- In a bowl of a stand mixer with the paddle attachment, mix the cream cheese until smooth and pour in the sugar and vanilla extract and continue mixing until combined and creamy.
- Add in the eggs and into the cream cheese mixture until combined and then the sour cream and continue mixing until everything is mixed in well and smooth.
- In another bowl, make the pumpkin puree mixture and combine the pumpkin puree, orange zest, pumpkin pie spice, brown sugar, orange zest and flour and whisk to combine.
- Pour the cheesecake mixture into the muffin cups about ¾ way full to the top.
- Add a few dollops of the pumpkin mixture into the cream cheese mixture and use a toothpick to swirl the pumpkin around the cheesecake batter.
- Bake the cheesecakes for about 25-28 minutes until just set.
- Once the cheesecake are done baking, place the muffin tin on a wire rack and let them cool completely before serving. Once cooled, place them in the refrigerator for at least 1 hour before serving.
- Top cheesecakes with a dollop of whipped cream and freshly grated nutmeg.
AliciaC says
Did you ever find out a way to make them NOT sink in the middle? Thanks!