Imagine biting into a miniature cheesecake that captures the essence of fall in every single delectable morsel! These Petite Pumpkin Swirl Cheesecakes are not just a dessert—they're a culinary experience that will transport your taste buds to a cozy autumn afternoon. With their stunning marbled appearance and rich, creamy texture, these individual-sized treats are guaranteed to become the star of your holiday gatherings, weekend brunches, or any moment that deserves a touch of sweet, spiced magic.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix thoroughly until the mixture resembles wet sand.
- Press approximately 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner, using the back of a spoon to create a firm, even crust.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, using an electric mixer on medium speed.
- Gradually add 1 cup of sugar to the cream cheese, beating until well incorporated and the mixture is light and fluffy.
- Add eggs one at a time, mixing well after each addition to ensure a smooth batter.
- Stir in vanilla extract, ground cinnamon, ground nutmeg, and salt, mixing until all ingredients are evenly distributed.
- Divide the cream cheese mixture into two portions, keeping one portion plain and mixing pumpkin puree into the other portion.
- Alternately spoon the plain and pumpkin cheesecake batters into the prepared cupcake liners, creating a marbled effect by gently swirling with a toothpick.
- Bake in the preheated oven for 20-25 minutes, or until the centers are almost set and the edges are lightly golden.
- Remove from the oven and allow the cheesecakes to cool in the pan for 30 minutes at room temperature.
- Refrigerate the cheesecakes for at least 2 hours or overnight to allow them to set completely and develop full flavor.
- Before serving, remove the cheesecakes from the refrigerator 10-15 minutes in advance to soften slightly, and optionally garnish with whipped cream or a sprinkle of cinnamon.
Tips
- Ensure all ingredients are at room temperature before mixing to achieve a smooth, lump-free batter.
- When creating the swirl effect, use a toothpick and make gentle, light movements to avoid over-mixing.
- Don't overbake! The cheesecakes should still have a slight jiggle in the center when you remove them from the oven.
- Use high-quality cream cheese for the most luxurious texture.
- For a professional presentation, use a piping bag to fill cupcake liners for more uniform cheesecakes.
- Allow sufficient chilling time to help the cheesecakes set and develop deeper flavors.
- For extra elegance, consider garnishing with candied pecans or a drizzle of caramel sauce before serving.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 6g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 110mg
