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Mini Pumpkin Swirl Cheesecakes

These Mini Pumpkin Swirl Cheesecakes will make for a perfect Thanksgiving or fall dessert idea. You will find the miniature sized much simpler to make than a full sized pumpkin cheesecake. Packed with great pumpkin flavors that are perfect for fall.
Prep Time10 minutes
Cook Time25 minutes
Course: Dessert
Cuisine: American
Keyword: Mini Pumpkin Swirl Cheesecakes
Servings: 9
Author: Jen CIncyshopper

Ingredients

  • 1/4 cup Pumpkin Puree
  • 1 tsp Pumpkin Pie Spice
  • 1/2 cup Graham Cracker crumbs
  • 3 tbsp melted Butter
  • 8 oz softened Cream Cheese
  • 1/4 cup Sugar
  • 1 Egg
  • 1 tsp Vanilla

Instructions

  • Pre-heat oven to 350.
  • Place paper liners in 9 cups of muffin pan or grease cheesecake pan.
  • Mix together graham cracker crumbs and melted butter mixing well.
  • Divide between the cups, pressing gently to flatten.
  • Cream together the cream cheese and sugar until creamy.
  • Add in the egg and the vanilla and mix until blended.
  • Move 1/3 of cheesecake mixture to a seperate bowl.
  • Add pumpkin and pumpkin pie spice to seperated mixture and stir until blended.
  • Spoon plain cheesecake mixture into the lined cups to about 1/2 - 2/3 full.
  • Put a tablespoon of pumpkin cheesecake mixture into each and gently swirl with a toothpick or knife.
  • Bake for 20-25 minutes.
  • Allow to cool completely in pan.
  • Remove from pan and refrigerate at least 1 hour.

Nutrition

Calories: 173kcal | Carbohydrates: 11g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 56mg | Sodium: 153mg | Potassium: 64mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1542IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg