Mini Pumpkin Swirl Cheesecakes

Mini Pumpkin Swirl Cheesecakes

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Nutritional Info
  • Servings Per Recipe: 72
  • Amount Per Serving
  • Calories: 51.0
  • Total Fat: 2.6 g
  • Cholesterol: 18.9 mg
  • Sodium: 46.0 mg
  • Total Carbs: 5.0 g
  • Dietary Fiber: 0.2 g
  • Protein: 1.8 g

View full nutritional breakdown of Mini Pumpkin Swirl Cheesecakes calories by ingredient
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Introduction

These are heavenly! Kind of a combination of pumpkin pie and cheesecake. If you're making the bite-size minis, they are a little time consuming. But it makes a HUGE batch--72-ish minis. You could also make this into one big cheesecake in a spring form pan, or single-serve with regular size muffin pans. I used the mini-muffin pan for these.
These are heavenly! Kind of a combination of pumpkin pie and cheesecake. If you're making the bite-size minis, they are a little time consuming. But it makes a HUGE batch--72-ish minis. You could also make this into one big cheesecake in a spring form pan, or single-serve with regular size muffin pans. I used the mini-muffin pan for these.

Number of Servings: 72

Ingredients

    4 (8 oz) packages light cream cheese, at room temperature
    4 eggs
    1 cup white sugar
    1 tsp. vanilla extract
    1 cup canned pumpkin
    1 tsp cinnamon (plus some for garnish)
    1/4 tsp. nutmeg
    3/4 cup graham cracker crumbs
    cooking spray
    canned cool whip

Directions

Preheat oven to 350 degrees.

Line a mini muffin tray with the muffin liners, and spray each one with a tiny amount of cooking spray. Put 1/2 teaspoon of graham cracker crumbs in each liner, and pat down with the back of a spoon or your finger--you don't have to press hard, just press enough to flatten it out.

In a food processor, combine the cream cheese, 3/4 cup sugar, and vanilla. Add the eggs one by one and process until smooth. Remove 1 1/4 cups of batter, and add the remaining sugar to that. In the remaining batter, add the pumpkin, cinnamon, and nutmeg and combine until smooth.

To fill the cups:
Using the pumpkin batter, fill each cup about 1/3 full. Then using the white batter, put a tiny little dollop onto the pumpkin batter--about 1/4 tsp. Then using the pumpkin batter again, fill each cup almost to the top. Put a tiny dollop of the white batter on top. Using a toothpick, swirl the white batter into the pumpkin batter just enough for it to swirl the colors together--don't mix it.

Put in the preheated oven and bake for approximately 12 minutes--they will still be soft. As soon as you take them out, use a butter knife to remove them from the pan and let them cool. The tops will sink down a little. Refrigerate about 2-3 hours before serving. Using the aerosol can of cool whip, put a tiny dollop on top to fill in the little well that forms. Sprinkle with cinnamon.

These can be frozen--I froze my leftovers and ate one a couple days later, and it was still heavenly, if not more so that the first day!

Makes 72 bite-size cheesecakes

Number of Servings: 72

Recipe submitted by SparkPeople user SLIMKATIE.

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