Mini Pumpkin Swirl Cheesecakes


  • 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


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