Mini Pumpkin Cheesecakes

5 from 1 vote

Mini Pumpkin Cheesecakes combines the rich creaminess of cheesecake with the warm, comforting essence of pumpkin, these mini treats are perfect for satisfying your autumn cravings. With a buttery graham cracker crust as the base, each bite offers a balance of sweet and spiced flavors.

Servings:

Calories: 239kcal

Equipment

Ingredients

Crust

8 large graham crackers crushed
1/2 teaspoon cinnamon
1.5 tablespoons sugar
4 tablespoons unsalted butter melted

Cheesecake

16 ounces cream cheese room temperature
1/2 cup powdered sugar
2 egg whites
1 teaspoon almond extract

Pumpkin Swirl

1/3 cup pumpkin puree
1 teaspoon cinnamon
1 teaspoon allspice
2 teaspoons all-purpose flour gluten-free if needed

Instructions

Preheat the oven and prep the pan. Preheat the oven and line a muffin pan with liners.
Prep the crust. In a mixing bowl, combine the crushed graham crackers, unsalted butter, cinnamon, and sugar. Mix until the crumbs are a moist, sand-like texture. Add the crumbs to the bottom of each cupcake liner. Press down firmly on the crumbs.
Make the cheesecake filling. Add the cream cheese to a bowl of a stand mixer. Mix until smooth. Add powdered sugar and almond extract to the cream cheese. Beat for 2 minutes. Add the egg whites, one at a time on low, until incorporated. Do not overbeat the mixture.
Divide the mixture. Take half of the cheesecake mixture and divide it among the muffin cups.
Make the pumpkin swirl. Mix the pumpkin puree, cinnamon, allspice, and flour together in a small bowl. Add ¼ cup cheesecake mixture to the pumpkin swirl. Add ½ tablespoon of the pumpkin cheesecake mixture to each muffin cup.
Finish the cheesecakes. Add the remaining 1/4 of the cheesecake mixture to each of the muffin cups. Layer with remaining pumpkin swirl on top of each individual cheesecake. You should have a few layers of the plain cheesecake and pumpkin cheesecake mixes. Use a toothpick to swirl through each individual cheesecake to make an inside swirl pattern.
Bake. Bake for 25-30 minutes or until set. Remove from the oven and allow them to cool fully before removing them from the pan.
Serve. Serve cold or at room temperature, either as-is or decorated if you prefer.

Notes

Keep a close eye on the cheesecakes and check them towards the end of the bake time. When they're still just a touch jiggly but the inside feels set (not liquidy), they're ready.

When you press the crust into the muffin liners, use the back of a spoon or even a small glass to push the crumbs down nice and tight. This helps the cheesecake base stick together better so they're easier to eat with your fingers.

Don't 'over-swirl' your cheesecakes! Swirl just a little so the swirls are still visible in the finished cheesecakes.

Nutrition