HOW TO MAKE MINI PUMPKIN SWIRLED CHEESECAKES?
So I wanted to share a throwback recipe that I made last year that really became one of my favorite desserts for Fall! And I guess it’s time to whip out some yummy pumpkin recipes with the cold weather fast approaching and the fact that I’ve been dusting off my boots and scarves!
- TO MAKE THE CRUST:
Crushed Graham cracker ( about 7 sheets).
1/2 tsp of ground cinnamon.
2 tbsp white sugar.
5 tbsp unsalted melted butter.
TO MAKE the cheesecake:
2 cups of softened cream cheese.
3/4 cup powdered sugar.
2 tsp vanilla extract.
2 egg whites
- TO MAKE THE PUMPKIN SWIRL:
4 tbsp of pumpkin puree
2 tsp all-purpose flour
1 tsp ground cinnamon
I preheated the oven ( 300℉) and line the regular muffin tray with cupcake liners.
I crushed the sheets of graham cracker into small crumbs, whisked in the white sugar and ground cinnamon, and I poured in the melted butter and blend using the fork until the crumbs are sufficiently thickened.
I placed the mixture in the bottom of each cupcake liner, and press down the crumbs.
THEN, in a large bowl, I mixed the cream cheese until it’s creamy, then I added in the powdered sugar and vanilla, and beat to create the cheesecake filling.
I added the egg whites one at a time, and adjusted the mixer speed on low until fully incorporated.
to make the swirl: I mixed together with the pumpkin puree, ground cinnamon, and flour in a medium bowl, then I added 2/3 cup of the cheesecake mixture to the pumpkin mixture and mix with a spatula.
I divided half the plain batter of the cheesecake equally between all the cups. Scoop on top around a tbsp of the pumpkin mixture and fill with the remaining batter of the cheesecake.
I made 4 dots on top of the cheesecakes and swirl with a toothpick with the leftover pumpkin mixture.
I baked for 25 minutes. And I let them cool fully and store them in the freezer.
These adorable Mini Pumpkin Cheesecakes are the perfect home-made dessert to suit the fall taste needs. ⠀