Pumpkin Swirl Mini Cheesecakes

These pumpkin swirl mini cheesecakes are the perfect compromise for him and delicious to boot! They make a great addition to any cheesecake recipe collection.

One of my mother’s favorite desserts at Thanksgiving is pumpkin pie. I’ve never been much of a fan of a whole pie, (I usually eat just the filling of the pie and leave the crust.

I’m quirky that way…) and my husband doesn’t like pumpkin pie all at so I have to improvise a bit.  

It’s pumpkin time at my house with these pumpkin swirl mini cheesecakes.

These mini cheesecakes are a little piece of pumpkin heaven. They have the goodness of pumpkin all dressed up in individual-sized bites of Thanksgiving fun.

The taste is simply divine.  The little cakes are rich and creamy with a tasty swirl and a savory crumb crust.  

They are something that any pumpkin lover will want on their Thanksgiving dessert table.

Each little bite of these will remind your guests that fall is here!

They are the perfect blend of cinnamon, nutmeg, allspice, and ginger, all blended into one delicious individual-sized dessert for your Thanksgiving friends and family.

I loved making these little delights.   The crust is so simple to make.  

I used graham cracker crumbs already ground up, but you can also make the crust by placing graham crackers in a food processor and pulsing them until they make crumbs, and then add the butter and spices.

I found that an old pill bottle is the perfect thing to use to press down the crusts into the bottom of the cupcake liners.

The cheesecake mix is super tasty. Cream cheese, spices, pumpkin puree, and sour cream, as well as farm-fresh eggs, give this cheesecake a delicious taste that can’t be beaten.

Pumpkin puree is a cook’s best friend in the fall. It can be used in both savory and sweet recipes.

Once the filling is divided and then placed in the cupcake liners in layers, it’s time to get artsy-crafty with a long toothpick.  

Just add a few tops of the pumpkin layered cheesecake mix, swirl it into a pretty pattern, and then bake.

These pumpkin swirl mini cheesecakes satisfy the pumpkin-loving bones in my body and also satisfy my husband’s love for cheesecake.

It takes Thanksgiving to new heights and gives us both great big holiday smiles.

The size is perfect for Thanksgiving since I am the kind of person who likes a bit of everything on the dessert table and so, it appears, are my guests!

Yield: 18

Pumpkin Swirl Mini Cheesecakes

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These pumpkin swirl mini cheesecakes are sized for your holiday party guests. They are a delicious blend of pumpkin, cream cheese & seasonal spices.

Prep Time 4 hours

Cook Time 30 minutes

Total Time 4 hours 30 minutes

Ingredients

For the CRUST:

• 1 cup of graham cracker crumbs
• ½ tsp ground cinnamon
• 2 tbsp sugar
• 4 tbsp unsalted butter, melted

For the CHEESECAKE LAYER:

• 2 1/2 pkg. (8 oz. each) cream cheese, at room temperature
• 2/3 cup granulated sugar
• 2 1/2 tsp ground cinnamon
• 1 1/2 tsp pure vanilla extract
• Pinch of salt
• 2 extra large eggs
• 1/2 + 2 tbsp cup sour cream

For the SWIRL LAYER:

• 1/2 cup pumpkin puree
• 1 1/4 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/8 tsp ground allspice
• 2 1/2 tbsp all purpose flour

Instructions

1. Pre-heat the oven to 300° F.
2. Line 18 muffin tins with liners; set them aside.
3. To make the crust, place the graham crackers in a large bowl, and stir in the ground cinnamon and sugar.
4. Add the melted butter and mix until the crumbs are evenly moistened.
5. Put about one tablespoon of the graham cracker crumb mixture in the bottom of each cupcake liner.
6. Press down the crumbs. Set aside
7. In the bowl of a stand mixer, beat the cream cheese, sugar, cinnamon, vanilla extract and salt until smooth.
8. Add the eggs one at a time, beating well after each addition.
9. Mix in the sour cream and beat until the cheesecake mixture is smooth.
10. In a large bowl, combine the pumpkin puree, ground cinnamon, ground nutmeg, ground ginger, ground allspice, and flour.
11. Stir in 2/3 cup of the cheesecake mixture to the pumpkin mixture.
12. Stir with a spatula until the two batters are completely combined and there are no lumps.
13. Divide half the plain cheesecake batter evenly between the muffins tins.
14. Scoop about one tablespoon of the pumpkin mixture on top and cover with the remaining cheesecake batter. The cupcake liners will be filled almost to the top.
15. Place three 1/4 teaspoon dots of pumpkin batter onto each of the cheesecakes. Use a toothpick to swirl the batter into a pretty design.
16. Bake for 27-30 minutes, rotating the pan half way through the baking time.
17. Once the cheesecakes are done baking, cool them completely in the refrigerator in the baking pan for at least 4 hours before serving.
18. Enjoy!
19. Cheesecakes will keep for 3 to 4 days tightly covered in refrigerator.
20. They can also be frozen and will keep about a month in the freezer.

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