Mini Pumpkin Swirl Cheesecakes
These mini pumpkin swirl cheesecakes are the perfect fall treat! Mini cheesecakes are swirled with spiced pumpkin and layered on top of a graham cracker crust.
Servings: 9 mini cheesecakes
Calories: 194kcal
Cost: $10
Equipment
- Muffin Tin
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.
Notes
For a smooth texture, make sure all of the ingredients are at room temperature.
If you don't have pumpkin pie spice, mix ½ teaspoon of cinnamon, ½ teaspoon nutmeg and ¼ teaspoon ground ginger.
The cheesecakes will have puffed up and as they cool, will slowly deflate, making a perfect pocket for a dollop of whipped cream.
Nutrition
Calories: 194kcal | Carbohydrates: 16g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 137mg | Potassium: 72mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 1896IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 0.3mg