Delicious mini cheesecakes with a pumpkin swirl – the perfect dessert to welcome fall! Made easily with simple ingredients that bake up beautifully!
Every year, around this time, Christmas decor starts to pop up in stores all over town. Have you ever noticed that it gets earlier and earlier every year? I was just in Hobby Lobby a few days ago and already, Christmas decor has its own section of the store.
It’s only July.
And already, the Christmas decor is being arranged in stores.
Isn’t that wild to you? As much as I love Christmas, I might just like fall and Thanksgiving a teeny bit better. After all, it’s time for everything Pumpkin.
- Pumpkin bars
- Delicious Pumpkin Cheesecake..
- Fluffy pumpkin dinner rolls
- Pumpkin chocolate chip cookies
- Gluten-free pumpkin spice bread
The list goes on! From pumpkin food to pumpkin crafts, I’m all for making “pumpkin” a season of its own!
Mini Cheesecakes with Pumpkin Swirl
These mini cheesecakes with pumpkin swirl are the perfect way to welcome fall. Cheesecake + pumpkin in a size that doesn’t make you gorge — what could be better? Pull out your muffin pan and combine simple ingredients to make these delicate desserts.
These mini cheesecakes really are the yummiest treat. Once you pour the cheesecake on top of the graham cracker crust, take a small toothpick to make the pumpkin swirl. Bake for 25-30 minutes and you’ll have a delicious treat that will look like you spent hours!
Mini Cheesecakes with Pumpkin Swirl
Ingredients
Crust:
- 8 graham crackers crushed
- 1/2 tsp cinnamon
- 1.5 Tbsp granulated sugar
- 4 Tbsp unsalted butter
Cheesecake:
- 16 oz cream cheese room temperature
- 1/2 C powdered sugar
- 2 egg whites
- 1 tsp almond extract
Pumpkin Swirl:
- 1/3 C pumpkin puree
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 2 tsp all purpose flour
Instructions
- Preheat the oven to 300 degrees F.
- Crush graham crackers until they are fine crumbs. Stir in the unsalted butter, cinnamon and sugar. Mix until the crumbs are moist (sand like texture).
- Line a muffin pan with cupcake liners. Add the crumbs to the bottom of each cupcake liner. Press down firmly on the crumbs.
- Make the cheesecake filling - add room temperature cream cream to a bowl of a stand mixer. Mix until smooth.
- Add powdered sugar and almond extract to the cream cheese. Beat for 2 minutes.
- Add egg whites one at a time on low until incorporated. Please do not overbeat the mixture.
- Take half of the cheesecake mixture and divide it among the muffin cups.
- Make the pumpkin swirl - mix the pumpkin puree, cinnamon, allspice and flour together in a small bowl. Add ¼ cup cheesecake mixture to the pumpkin swirl.
- Take the pumpkin swirl and add ½ tablespoon to each muffin pan.
- Add remaining cheesecake mixture to the muffin pan.
- Add the remaining pumpkin swirl on top of each individual cheesecake.
- Take a toothpick and swirl through each individual cheesecake until you get a nice swirl.
- Bake for 25-30 minutes.
Did you make these Mini Cheesecakes with Pumpkin Swirl? Leave a comment and rate the recipe (above) to let us know how they turned out!
Make sure you take a pic and show us your bars on Facebook – tag me at @TheCentsAbleShoppin!