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.
Servings: 9
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