Description
This mini pumpkin swirl cheesecake recipe offers a rich and perfectly spiced dessert that’s easy to make and perfect for portion control. Baked in a muffin pan, these bite-sized treats combine a crunchy graham cracker crust with creamy cheesecake and a beautifully marbled pumpkin swirl, making them ideal for satisfying fall dessert cravings any time of the year.
Ingredients
For the crust:
- 8 graham crackers, crushed into fine crumbs
- 4 tbsp unsalted butter, melted
- 1 1/2 tbsp granulated sugar
- 1/2 tsp cinnamon
For the cheesecake:
- 16 oz cream cheese, room temperature
- 1/2 cup powdered sugar
- 1 tsp almond extract
- 2 egg whites
For the pumpkin swirl:
- 1/3 cup canned pumpkin puree
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 2 tsp all purpose flour
Instructions
- Preheat and prepare muffin tin: Preheat the oven to 300°F (150°C). Line a muffin tin with cupcake liners to make it easier to remove the mini cheesecakes after baking.
- Make the crust: In a bowl, combine the crushed graham crackers, granulated sugar, and cinnamon. Add the melted unsalted butter and mix well with a fork until the crumbs are evenly moistened.
- Form the crust base: Press the graham cracker mixture evenly into the bottom of each lined muffin cup. Set aside while preparing the filling.
- Prepare the cheesecake batter: Beat the room temperature cream cheese on medium speed for about 2 minutes until smooth and creamy. Add the powdered sugar and almond extract, then beat until fully incorporated.
- Add egg whites: Reduce the mixer speed to low and add the egg whites one at a time, mixing just until combined after each addition to avoid overmixing.
- Divide plain cheesecake batter: Spoon half of the cheesecake mixture evenly into the muffin cups over the crust.
- Make pumpkin swirl mixture: In a separate bowl, combine the canned pumpkin puree, ground cinnamon, ground allspice, and all-purpose flour. Whisk in 1/4 cup of the remaining plain cheesecake batter into this pumpkin mixture until smooth.
- Add pumpkin swirl to cups: Add 1/2 tablespoon of the pumpkin-cheesecake mixture to each muffin cup over the plain cheesecake layer.
- Top with remaining batter: Spoon the remaining plain cheesecake mixture over the pumpkin layer in each cup.
- Swirl the mixture: Using a toothpick or skewer, gently swirl the pumpkin mixture on top to create a marbled effect without completely blending the layers.
- Bake: Bake the mini cheesecakes for 20 to 30 minutes, or until they are mostly set with a slight jiggle in the center.
- Cool and refrigerate: Allow the cheesecakes to cool to room temperature in the pan, then refrigerate for at least an hour before serving for best texture and flavor.
Notes
- To make your own pumpkin puree, slice a pumpkin in half, remove seeds and fibers, bake at 350°F (175°C) for about 40 minutes until soft, then scoop out and puree the flesh until smooth.
- Do not overbeat the cheesecake batter to avoid cracks or a grainy texture; overmixing can introduce excess air that harms the structure.
- If the pumpkin mixture becomes too brown from spices, add a few drops of orange food coloring to achieve a vibrant orange swirl.
- Paper cupcake liners are necessary to ease removal and keep the cheesecakes intact after baking.
- Mini pumpkin swirl cheesecakes can be frozen in an airtight container for up to 3 months; thaw in the refrigerator overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
