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Mini Pumpkin Swirl Cheesecakes

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.