Whip up a batch of Mini Pumpkin Swirl Cheesecakes as an easy holiday dessert that looks fancy but is easy to make and a sensible portion size!
Every year for Thanksgiving dessert I make a pumpkin swirl cheesecake that I look forward to making just as much as I look forward to eating. I shared the classic, fool-proof recipe in my cookbook this fall, but for when I’m craving that creamy pumpkin flavor without the big slice these mini pumpkin swirl cheesecakes are where it’s at.
Being in that after-Christmas, before New Year’s Eve time period, I feel as though we are sick of cookies at this point, but still want a fancy little sweet treat to go alongside a charcuterie board, am I right? These mini pumpkin swirl cheesecakes will impress your guests but won’t keep you baking in the kitchen all day.
All you need for whipping up a batch is a cupcake tin and cupcake liners. Get creative by topping them with nuts, pomegranate arils, berries, melted chocolate and more. Here I topped my mini pumpkin swirl cheesecakes with brownie batter hummus from Delighted by Dessert Hummus which tasted great too!
What happens if I over mix cheesecake batter?
One thing I cannot stress enough when making cheesecake is to not over mix the batter! You can tell if you look closely at these pictures that I in fact over mixed it! My cream cheese wasn’t completely softened ( I was eager to get baking!) and therefore I had to use the mixer for a while to get everything combined. That bubbly texture on top and tiny holes in the sides of the cheesecakes are the result. Don’t worry, because your cheesecake will still taste fabulous, but it’s something you want to keep in mind!Print
Light, fluffy and perfectly portioned, these mini pumpkin cheesecakes are perfect for any occasion any time of year! Made in a cupcake tin these cheesecakes are small in size but big in flavor.
For the crust:
- 1 cup graham cracker crumbs
- 3 tbsp. melted butter
For the cheesecakes:
- 16 oz. cream cheese softened to room temperature*
- 1/2 cup sugar
- 1/4 cup pumpkin puree
- 2 eggs
- 1/2 tsp. vanilla extract
- 1 tsp. corn starch
- Pre-heat the oven to 350 degrees F.
- Line a cupcake tin with cupcake liners.
- In a small bowl mix together the graham cracker crumbs and melted butter until combined.
- Use a tablespoon to portion out the graham cracker crumbs among the 12 muffin cups. Use the back of a spoon or bottom of a small jar to press the crust mixture firmly into the bottom of each muffin cup.
- In a large bowl or bowl of a mixer, beat together the softened cream cheese, sugar, eggs, and vanilla, until smooth—do not over mix!
- Divide mixture evenly over crusts.
- In a small bowl mix together pumpkin puree and corn starch. Spoon a small amount on top of each mini cheesecake and use a toothpick to swirl it into the cheesecake mixture.
- Bake for 16 minutes. Turn off the oven and let the cheesecakes cool in the oven for about 20 minutes more.
- Cool completely and top with nuts, fruit or chocolate!
* It’s very important to let your cream cheese soften before you mix it. If you start mixing when the cream cheese is still very solid, you’ll end up over mixing the cheesecake batter.
Pin these mini pumpkin swirl cheesecakes!