Description
These Mini Pumpkin Swirl Cheesecakes are a delightful fall-inspired dessert featuring a creamy cream cheese base marbled with spiced pumpkin puree swirled on top. With a buttery graham cracker crust and a perfect balance of pumpkin pie spice and orange zest, these bite-sized cheesecakes are easy to make, bake in muffin pans, and chilled to set before serving garnished with whipped cream and nutmeg.
Ingredients
Scale
Crust
- ¾ cup graham crackers, finely crushed
- 2 tablespoons unsalted butter, melted
Cheesecake Mixture
- 8 ounces cream cheese, room temperature
- ¼ cup granulated sugar
- ¼ cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 egg, room temperature
Pumpkin Mixture
- ⅓ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon orange zest (optional, but highly recommended)
- 2 teaspoons brown sugar
- 1 tablespoon flour
Garnish
- Whipped cream
- Grated nutmeg
Instructions
- Prepare Oven and Pan. Preheat your oven to 325°F (163°C) and line a cupcake pan with cupcake liners; set aside to prepare your ingredients.
- Make the Crust. Using a food processor, finely crush the graham crackers. Mix in the melted butter until the crumbs are evenly coated. Press about 2 tablespoons of this mixture into the base of each cupcake liner using the back of a spoon or measuring cup, creating an even crust layer.
- Blend Cream Cheese Mixture. In a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese until smooth and creamy. Add in the granulated sugar and vanilla extract, mixing until well combined and creamy.
- Add Eggs and Sour Cream. Beat in the eggs one at a time until incorporated, followed by the sour cream, ensuring the batter is smooth and evenly mixed.
- Prepare Pumpkin Mixture. In a separate bowl, whisk together pumpkin puree, pumpkin pie spice, orange zest, brown sugar, and flour until combined into a smooth mixture.
- Fill the Cups. Pour the cheesecake batter into each muffin cup until about three-quarters full, leaving some space for the pumpkin mixture.
- Create Pumpkin Swirls. Drop spoonfuls of the pumpkin mixture atop the cheesecake batter in each cup. Using a toothpick, gently swirl the pumpkin puree through the cheesecake layer to create a marbled effect without fully mixing together.
- Bake the Cheesecakes. Place the pan in the oven and bake for 25 to 28 minutes, or until the cheesecakes are just set but still slightly jiggly in the center.
- Cool and Chill. Remove the cheesecakes from the oven and set the muffin tin on a wire rack to cool completely. After cooling to room temperature, refrigerate the mini cheesecakes for at least 1 hour to firm up before serving.
- Garnish and Serve. Just before serving, top each mini cheesecake with a dollop of whipped cream and a sprinkle of freshly grated nutmeg for an elegant finish.
Notes
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smooth and creamy cheesecake texture.
- If you don’t have pumpkin pie spice, make your own blend using ½ teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon ground ginger.
- The cheesecakes will puff up during baking and gently deflate while cooling, creating a perfect pocket for the whipped cream topping.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 190
- Sugar: 14g
- Sodium: 125mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
