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Mini Pumpkin Swirled Cheesecakes

Creamy Mini Pumpkin Swirled Cheesecakes for Fall Bliss

Delight in these Mini Pumpkin Swirled Cheesecakes, a perfect fall treat blending creamy cheesecake with spiced pumpkin goodness.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12 cheesecakes
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with gluten-free cookies for gluten-free version.
  • 5 tablespoons Butter For a dairy-free version, use coconut oil.
  • 1/4 cup Granulated Sugar Can be substituted with maple syrup or honey.
For the Cheesecake Filling
  • 16 oz Cream Cheese For a lighter version, use reduced-fat cream cheese.
  • 1/3 cup Pumpkin Puree Canned puree works well or make your own.
  • 2 tablespoons Flour For gluten-free, substitute with almond flour.
  • 2 teaspoons Cinnamon Options include nutmeg or pumpkin pie spice.
  • 2 large Egg Whites Substitute with a flax egg for a vegan option.

Equipment

  • Muffin tin
  • mixing bowls
  • Hand mixer
  • Whisk
  • cupcake liners
  • Toothpick or knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300°F (150°C).
  2. Combine graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl until the mixture resembles wet sand. Line a muffin tin with cupcake liners and evenly press the crust mixture into the bottom. Bake for 10 minutes until slightly golden.
  3. Blend cream cheese, granulated sugar, flour, and egg whites together in a large bowl until smooth and creamy.
  4. Whisk together pumpkin puree, cinnamon, and flour in a separate bowl until well combined.
  5. Spoon the cheesecake filling over the cooled crusts. Dollop the prepared pumpkin swirl on top and use a toothpick to gently swirl the mixtures together.
  6. Bake the cheesecakes for about 30 minutes until set around the edges, but still slightly jiggly in the center.
  7. Cool at room temperature for about 1 hour, then refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1cheesecakeCalories: 210kcalCarbohydrates: 26gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 40mgSodium: 150mgPotassium: 160mgFiber: 1gSugar: 10gVitamin A: 120IUVitamin C: 1mgCalcium: 70mgIron: 0.5mg

Notes

These Mini Pumpkin Swirled Cheesecakes are delightful and can accommodate various dietary preferences. Best served chilled and enjoyed within 5 days if stored properly.

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