Pumpkin Swirl Mini Cheesecake
This delightful Pumpkin Swirl Mini Cheesecake recipe is perfect anytime but especially for fall and pumpkin season!
It features the smooth creaminess of cheesecake with the delightful flavors of pumpkin, cinnamon, and other yummy spices. YUM!
The best part of this yummy recipe is that it is super easy to make and uses common ingredients you are already familiar with.
Pumpkin Swirl Mini Cheesecake
Fall is one of my favorite times of the year and, of course, it is pumpkin everything! Well, cheesecake is no exception. One of our very favorites is this Pumpkin Swirl Mini Cheesecake recipe.
It is an easy recipe that gives you loads of creamy yummy flavor perfect as a snack time treat or an after-dinner sweet treat. You will also love the mini-sized servings as it makes them perfect for parties, get-togethers, and any other entertaining you may do.
Looking for other pumpkin cheesecake combinations? Then be sure and try these mouthwatering pumpkin cheesecake recipes too!
As you can see, combining the deliciousness of cheesecake with the yumminess of pumpkin gives you a dessert to die for! And, with fall and pumpkin season right around the corner, why not give them a try!
Now, let’s get on the recipe for our Pumpkin Swirl Mini Cheesecakes!
How to make this delicious recipe:
Begin by preheating the oven to 300 degrees F.
Using a food processor or a bag and rolling pin, crush the graham crackers until they are fine crumbs. Mix together with the unsalted butter, cinnamon, and sugar until the crumbs are moist. They should be a sand-like texture.
Place cupcake liners in the muffin pan (or use mini cheesecake pan like we did) . Then, spoon the crumb mixture into the bottom of each cupcake liner and press down firmly. Set aside.
Add room temperature cream to the bowl of a stand mixer and mix until smooth.
Add in the powdered sugar and almond extract to the cream cheese and beat for 2 minutes.
Then, add the egg whites one at a time, mixing on low until fully incorporated. However, take care not to overbeat the mixture.
Divide the cheesecake mixture in half and set aside one of the halves. Using half of the mixture, divide it among the muffin cups.
To make the pumpkin swirl, mix together the pumpkin puree, cinnamon, allspice, and flour together in a small bowl. Add ¼ cup cheesecake mixture to the pumpkin swirl.
Spoon ½ tablespoon of the pumpkin swirl mixture to each muffin pan.
Add the remaining cheesecake mixture to the muffin pan on top of the pumpkin swirl mixture.
Finally, add the remaining pumpkin swirl on top of each individual cheesecake.
Using a toothpick, swirl through each individual cheesecake until you get a nice swirl.
Place in oven and bake for 25-30 minutes.
Enjoy!
Pumpkin Swirl Mini Cheesecake
Ingredients
Crust
- 8 graham cracker sheets crushed
- 1/2 tsp cinnamon
- 1 1/2 tbsp sugar
- 4 tbsp unsalted butter melted
Cheesecake
- 16 oz cream cheese room temperature
- 1/2 cup powdered sugar
- 2 egg whites
- 1 tsp almond extract
Pumpkin swirl
- 1/3 cup canned pumpkin puree
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 2 tsp all purpose flour
Instructions
- Begin by preheating the oven to 300 degrees F.
- Using a food processor or a bag and rolling pin, crush the graham crackers until they are fine crumbs. Mix together with the unsalted butter, cinnamon, and sugar until the crumbs are moist. They should be a sand-like texture.
- Place cupcake liners in the muffin pan (or mini cheesecake pan like we used). Then, spoon the crumb mixture into the bottom of each cupcake liner and press down firmly. Set aside.
- Add room temperature cream to the bowl of a stand mixer and mix until smooth.
- Add in the powdered sugar and almond extract to the cream cheese and beat for 2 minutes.
- Then, add the egg whites one at a time, mixing on low until fully incorporated. However, take care not to overbeat the mixture.
- Divide the cheesecake mixture in half and set aside one of the halves. Using half of the mixture, divide it among the muffin cups.
- To make the pumpkin swirl, mix together the pumpkin puree, cinnamon, allspice, and flour together in a small bowl. Add ¼ cup cheesecake mixture to the pumpkin swirl.
- Spoon ½ tablespoon of the pumpkin swirl mixture to each muffin pan.
- Add the remaining cheesecake mixture to the muffin pan on top of the pumpkin swirl mixture.
- Finally, add the remaining pumpkin swirl on top of each individual cheesecake.
- Using a toothpick, swirl through each individual cheesecake until you get a nice swirl.
- Place in oven and bake for 25-30 minutes.
I doubled the recipe since I wanted to make 24 minis. After putting the graham cracker crust in all of the liners, I had a lot of crumb mixture left. I am using a mini muffin plan like the one I see part of in one of the photos. Why so much crumb mixture left over?
Did you make sure you packed it well and that it is about 1/4 inch thick?