Cooked - Mini Pumpkin Swirl Cheesecakes

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mini Pumpkin Swirl Cheesecakes

12.0

½ cup (119g) pure pumpkin purée

Cinnamon, nutmeg, and cloves

16 oz cream cheese (room temp)

1 cup (220g) granulated sugar

1 cup (232g) sour cream or plain greek yogurt (room temp)

2 large eggs (room temp)

2 tsps fresh lemon juice

1 tsp vanilla extract

Pinch of salt

1 and ¼ cups (139g) graham cracker crumbs (7-8 crackers)

¼ cup (56g) unsalted butter (melted)

Preheat oven to 325°F and line a 12-count muffin pan.
Combine graham cracker crumbs and melted butter. Divide between cups packing them down firmly.
Bake for 10 mins or until dry in the center.
Reduce oven temp to 300°F.
Beat cream cheese with mixer until smooth.
Add sugar, sour cream, eggs, lemon juice, vanilla, and salt. Beat on med-high until smooth, 2-3 mins.
In a separate bowl, combine pumpkin purée and spices.
Add ⅔ cup of the cheesecake batter to pumpkin. Mix well.
Add regular batter to each muffin cup. Top with a spoonful of pumpkin batter.
Repeat once more then swirl the batters together with a toothpick.
Bake for 20-22 mins or until centers are nearly set.
Remove from oven and let cool in pan for 20-30 mins before removing to wire rack to cool completely.
Refrigerate for at least 3-4 hrs before serving.
Enjoy! Store covered in fridge for 3-4 days.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🎉Celebrations🎉Holidays

Season🍂Fall

DifficultyMedium ⏰ 45m

Created 100 weeks ago

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