Table of Contents
- Introduction: A Cozy Autumn Favorite
- The Magic of Mini Pumpkin Cheesecakes
- Why You’ll Love This Recipe
- Serving Tips for Maximum Enjoyment
- Make-Ahead and Storage Suggestions
- Betty’s Final Thoughts
Key Takeaways
Mini Pumpkin Cheesecakes from Betty Cooks blend creamy cheesecake with rich pumpkin swirl for a festive, crowd-pleasing dessert. They’re simple to prepare, perfect for holidays, and guaranteed to impress your guests with their beautiful presentation and irresistible flavor.
Introduction: A Cozy Autumn Favorite
There’s something undeniably comforting about a pumpkin cheesecake when the weather turns cool. These mini cheesecakes from Betty Cooks celebrate the warm spices and creamy textures that define fall dessert recipes. From their inviting pumpkin swirl to their rich, velvety base, each bite is a reminder that holiday baking can be easy and rewarding. The pumpkin cheesecake inspiration behind this recipe makes it an instant favorite for gatherings or a simple sweet treat at home.
The Magic of Mini Pumpkin Cheesecakes
Mini pumpkin cheesecakes feel special because they deliver big flavor in a charming, individual serving. The main keyword—pumpkin cheesecake—shines here, layered beautifully into each swirl. Whether you’re serving these after Thanksgiving dinner or bringing them to a fall potluck, they will captivate everyone with their creamy texture and seasonal spices. Plus, using simple pantry staples makes this easy cheesecake recipe approachable for bakers of all skill levels.
Why You’ll Love This Recipe
These cheesecakes are more than just adorable—they’re practical too. Because they’re baked in muffin tins, they cook quickly and evenly, perfect when you need Thanksgiving desserts without stress. The combination of pumpkin swirl cheesecake flavor and a crisp graham cracker crust is always a hit. If you love holiday baking ideas, this recipe will earn a permanent spot in your rotation.
Serving Tips for Maximum Enjoyment
Serve your mini pumpkin cheesecakes chilled and topped with a dollop of whipped cream or a sprinkle of cinnamon. For an extra touch, drizzle with caramel sauce before serving. This pumpkin cheesecake delight pairs beautifully with coffee, spiced cider, or a glass of dessert wine. If you’re planning a dessert buffet, these little cheesecakes are ideal because they hold their shape and look elegant on any platter.
Make-Ahead and Storage Suggestions
One of the best things about this recipe is how well it keeps. You can make them a day or two in advance and store them covered in the refrigerator. They’ll stay fresh and delicious, ready to serve whenever your guests arrive. This is especially handy if you’re preparing multiple fall dessert recipes at once.
Betty’s Final Thoughts
If you’ve been searching for an easy cheesecake recipe that captures all the cozy flavors of the season, these mini pumpkin cheesecakes are the answer. From the first swirl to the final bite, every moment feels like a celebration of fall. Visit Betty Cooks for more pumpkin cheesecake ideas and holiday baking inspiration.
Mini Pumpkin Cheesecakes with Swirls of Pumpkin Cheesecake
Ingredients
For the Crust
- 1 and 1/2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- 1/3 cup unsalted butter, melted
For the Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Pumpkin Swirl
- 1 cup pumpkin puree
- 1/3 cup granulated sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 325°F (160°C). Line a muffin pan with paper liners.
- In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press mixture firmly into the bottoms of the liners.
- Bake crusts for 5 minutes, then remove and let cool.
- In a large bowl, beat cream cheese and sugar until smooth. Mix in eggs one at a time. Add vanilla extract and blend until creamy.
- In a separate bowl, stir together pumpkin puree, sugar, and pumpkin pie spice.
- Spoon cheesecake batter over the crusts, filling each about 2/3 full. Drop spoonfuls of pumpkin mixture on top and use a toothpick to swirl.
- Bake 25–28 minutes, until centers are set. Cool completely, then chill at least 2 hours before serving.
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