Pumpkin Swirled Cheesecakes
These creamy Pumpkin Swirled Cheesecakes are perfect for fall, featuring a deliciously spiced pumpkin swirl baked into rich cheesecake.
Servings: 12 mini cheesecakes
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 5 tablespoons unsalted butter, melted
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup canned pumpkin puree
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press about a tablespoon into each liner and bake for 5 minutes.
- In a separate bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each.
- Remove 1/3 cup of batter and mix it with pumpkin puree, cinnamon, nutmeg, and ginger.
- Divide the plain cheesecake batter evenly over the crusts. Spoon the pumpkin batter on top and swirl using a toothpick.
- Bake for 20-22 minutes or until set. Let cool and refrigerate for at least 2 hours before serving.