therecipecritic
Mini Pumpkin Swirl Cheesecake
Allow me to introduce you to your new favorite treat.
👥 12 Servings⏱️ Prep & Cook: 3h 20m⏳ Prep: 20 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●pan
- ●spatula
📝 Preparation Steps
1
Crust
2
Mix
3
In a food processor, pulse the graham cracker sheets into fine crumbs. Place the graham cracker crumbs, cinnamon, sugar, and butter into a medium bowl. Stir to combine.
½ teaspoon ground cinnamonground cinnamon1 teaspoonsugar2 tablespoons¼ cup sugar (or 6 Splenda packets)
4
Press
5
Line a cupcake pan with cupcake liners and put one tablespoon of the graham cracker crumb mixture in the bottom of each liner. Press down the crumbs with your fingers to form the crusts.
6
Cheesecake Mixture/ Pumpkin Mixture
7
Beat
8
In a large bowl, add the cream cheese, vanilla extract, and sugar (or Splenda). Using an electric hand mixer, beat until fluffy. Add the Cool Whip and beat until smooth.
vanilla extract2 teaspoonssugar2 tablespoons¼ cup sugar (or 6 Splenda packets)
9
Stir
10
In a small bowl, combine the pumpkin puree, ground cinnamon, ground nutmeg, ginger, and allspice. Stir until incorporated.
½ teaspoon ground cinnamonground cinnamon1 teaspoonground nutmeg1 teaspoon
11
Combine
12
Add ⅔ cup of the cheesecake mixture to the pumpkin mixture. Stir with a spatula until smooth and combined without any lumps.
13
Assembly
14
FIll
15
Fill each cupcake liner with cheesecake mixture evenly. Place three small dots of pumpkin batter onto the cheesecake batter in the liner. Use a toothpick to swirl the two batters.
16
Chill
17
Once each cheesecake is swirled, place the cupcake pans into the fridge to chill for ⏱️ 3 hours or until firm. Serve and enjoy!
Nutrition Facts
calories
95 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
1 g
sugar Content
10 g
sodium Content
15 mg
protein Content
1 g
cholesterol Content
13 mg
carbohydrate Content
12 g
saturated Fat Content
3 g
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