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Mini Pumpkin Swirl Cheesecake

Cheesecake is an absolutely amazing dessert. But, how about we take that incredible dessert and shrink it. These Mini Pumpkin Swirl Cheesecakes are perfect for any occasion, your friends and family may just fall in love with these bite-sized cheesecakes.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Cheesecake
Cuisine: American
Keyword: pumpkin swirl cheesecake
Servings: 20
Author: Jill

Ingredients

  • 1 C crushed graham crackers
  • 1 tsp ground cinnamon
  • 2 tbsp sugar
  • ¼ C unsalted butter, melted

Cheesecake ingredients

  • 2 - 8 oz cream cheese
  • ¾ C powdered sugar
  • 2 tsp pure vanilla extract
  • 2 large eggs

Pumpkin Cheesecake

  • C pumpkin puree
  • 1 tsp ground cinnamon
  • ¼ tsp ground allspice
  • 2 tsp flour

Instructions

  • Line a cupcake pan with cupcake liners and preheat the oven to 300 degrees
  • Using a medium bowl, whisk together the crust ingredients until a moist sand-like mixture appears
  • Scoop in 1 ½  tbsp of the crust into the cupcake liners
  • Using a flat bottom glass, press the crust mixture down to smooth it out
  • Using a large bowl, beat together the cream cheese, powdered sugar, and vanilla extract until combined and smooth
  • Beat in the eggs, one at a time until combined and smooth
  • Set aside
  • Using a medium bowl, whisk together all ingredients of the pumpkin cheesecake until combined and smooth
  • Whisk in 2/3 C of the cheesecake mixture
  • Spoon 2 tbsp of the plain cheesecake mixture into the crust
  • Spoon 1 tbsp of the pumpkin cheesecake onto the top of the plain cheesecake
  • Swirl with a butterknife
  • Place into the oven and bake them for 30 minutes
  • Allow cooling completely on the counters
  • Place into the fridge overnight
  • Top cheesecakes with fresh whipped cream and cinnamon
  • Enjoy!