Everything mini, in my opinion, is always better. These mini pumpkin swirl cheesecakes are no exception. Do not let the word cheesecake scare you. These are baked in standard muffin liners and take no time to through together. Small crowd for Thanksgiving? These would be the perfect compliment for little hands or someone who does not want too many leftovers.
Mini Pumpkin Swirl Cheesecakes – Serves 12
Crust -3/4 C crushed graham cracker crumbs, 1/2 tsp. cinnamon, 2 TB sugar, and 5 TB butter, melted.
Cheesecake – 16 oz. cream cheese, softened, 3/4 C powdered sugar, 2 tsp. vanilla, 2 egg whites
Pumpkin swirl – 1/3 C pumpkin puree, 1 tsp. cinnamon, a dash of allspice, 2 tsp. flour.
Preheat oven to 300 degrees. Line a 12 cup standard muffin pan with muffin liners. I recommend using foil lines but if you only have paper, double them up for support.
Mix the graham crumbs with cinnamon, sugar and butter until moistened. Place about 1 TB of graham crumbs in each cup and press down and slightly up the sides.
Mix softened cream cheese until smooth and then mix in powdered sugar and vanilla and mix again. Add egg whites and blend on low speed until incorporated. Don’t overbeat!
In a separate bowl, mix the pumpkin puree, cinnamon, allspice and flour. Add in 2/3 C of the cream cheese mixture to the pumpkin mixture and stir with a soft spatula.
Divide half of the plain cheesecake batter into your muffin liners. Scott about 1 TB pumpkin mixture on top and then cover with remaining cheesecake batter. The liners should be almost full.
Using remaining pumpkin mixture, add about 3 to 4 dots on top of cheesecake and swirl with a toothpick.
Bake 30 minutes, rotating the pan halfway through. Cool completely and put in the fridge.
Looking for other great pumpkin recipes?