Indulgent Mini Pumpkin Swirl Cheesecake for Fall Bliss

These Mini Pumpkin Swirl Cheesecakes capture the essence of autumn with creamy cheesecake and rich pumpkin puree, perfect for any gathering.

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Course: Dessert

Cuisine: American

Keyword: Autumn Recipes, Bite-Sized Treats, Cheesecake, Fall Dessert, Mini Pumpkin Swirl Cheesecake, Pumpkin Dessert

Prep Time: 15

Cook Time: 20

Chilling Time: 1

Total Time: 1 35

Servings: cheesecakes

Calories: 180kcal

1 cup Pumpkin Puree Substitute with homemade pumpkin puree for an authentic touch.
8 oz Cream Cheese Ensure it's at room temperature for easy blending.
½ cup Sugar Can be swapped with brown sugar for a deeper flavor.
2 large Eggs Use an extra egg for a richer texture.
1 teaspoon Vanilla Extract Substitute with almond extract for a different twist.
1 teaspoon Spices (e.g., cinnamon, nutmeg) Adjust quantities based on preferred spice levels.

1 cup Graham Cracker Crust Can be substituted with crushed nuts or gluten-free cookies for dietary needs.

a few drops Orange Food Coloring Optional for visual appeal if the batter darkens.

Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners.
Beat the cream cheese in a mixing bowl until it’s nice and smooth.
Add in the sugar, eggs, and vanilla extract, mixing until fully combined.
Combine the pumpkin puree with your chosen spices in another bowl.
Swirl the pumpkin mixture into the cream cheese mixture carefully.
Spoon the mixture into the muffin liners, filling them about ¾ full.
Bake in the preheated oven for about 20 minutes, or until slightly jiggly in the center.
Cool at room temperature for a bit, then refrigerate for at least 1 hour before serving.

Serve with a dollop of whipped cream and a sprinkle of cinnamon for that extra touch of indulgence.