Mini Pumpkin Cheesecakes with Swirls of Pumpkin Cheesecake
Creamy mini pumpkin cheesecakes with beautiful pumpkin swirls. The perfect fall dessert recipe for Thanksgiving or any holiday celebration.
Servings: 12 mini cheesecakes
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.