These gorgeous Mini Pumpkin Swirled Cheesecakes are the best homemade treat to satisfy your fall flavor cravings. 16 oz of cream cheese seems generous if only using mini pans. In a large mixing bowl, combine pumpkin, ½ c. brown sugar, eggs, cinnamon, nutmeg, ginger, and salt. Pumpkin and cheesecake are definitely a winning combination. Yum! Why did my swirl mixture come out more brown, not bright orange like yours? Mix until the crumbs are moist (sand like texture). Using a toothpick, swirl through each individual cheesecake until you get a nice swirl. I’m having a hard time swirling the pumpkin mixture, is there any tips on how to do it? Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. They look pretty good, but I will say there is no way to prep in 20 minutes. If using the mini (1-2 bites) muffin pan instead of a cupcake pan?? This information will not be used for any purpose other than enabling you to post a comment. Add about a tablespoon of pumpkin mixture then drag the tip of the wooden skewer through the two batters in a random swirling pattern to create a marbled look. Add eggs one at a time and … Hi I just tried this recipe, and it taste wonderful, however looks like a huge fail lol. Also wanted to let you know I pinned these last night and they have been repined over 350 times in less than 12 hours! I cut all the ingredients in half and was able to make 48 mini (bite size) cheesecakes using a graham cracker crust. Also for some reason, the batter was not enough. Crushed the graham cracker sheets into fine crumbs, stir in the cinnamon and sugar, then add melted butter and mix with the fork until the crumbs are evenly moistened. Add egg whites one at the time, but turn the mixer on low speed (DO NOT OVER BEAT IT), until completely incorporated. Thanks for the recipe! Line 13x9-inch pan with foil, with ends of foil extending over sides. Not sure why this happened. Great recipe! I made these into really mini cheesecakes – I used a mini tart pan so they are a one to two bite treat. In the remaining batter, add the pumpkin, cinnamon, and nutmeg and combine until smooth. Folks I give you mini pumpkin swirl cheesecakes that are the perfect solution to satisfy your sweet tooth without all the unnecessary calories a normal slice of cheesecake would give you. Place graham cracker crumb mixture in the bottom of each cupcake liner (about 1 heaping Tablespoon in each cup) and press down the crumbs, set aside. And as i mentioned, over these tasty cups, on the top, a beautiful layer of pumpkin swirl was sparkling. I do definitely recommend doubling the cheesecake mixture, and I added orange food coloring to make the swirl look more orange instead of brown. Can the be frozen at all? Sep 25, 2018 - These Mini Pumpkin Swirl Cheesecakes will make for a perfect Thanksgiving or fall dessert idea. Bake your Mini Pumpkin Swirl Cheesecakes for 25-30 minutes and then enjoy! It made two and a half dozen. Is there a way you can use canned pumpkin instead? Stir in the unsalted butter, cinnamon and sugar. Do you mean scoop one TEASPOON of the pumpkin mixture onto each of the 12 cupcakes? Thanks so much! I was wondering why just egg whites, instead of whole eggs? Anyway, you must admit that I made a little chocolate break with Spider Cookies and Cookie Dough Brownies. Bake for 20-25 minutes. i made these, they are in the oven as I’m writing this, they look delicious, but I too didn’t have enough batter. I’m going to make these but will use cinnamon graham crackers instead of regular. The „under“ layer from Graham cracker crumbs, butter, sugar and cinnamon, and the „upper“ layer, a little thicker, made of creme cheese, sugar, flour, eggs, and of course, pumpkin puree. To make the pumpkin swirl: in a medium bowl mix together the pumpkin puree, cinnamon, allspice and flour, then add 2/3 cup of the cheesecake mixture to the pumpkin mixture and stir with a spatula.. Divide half the plain cheesecake batter evenly between the cups. That’s what I will do. My husband is addicted and they were a huge hit at our Halloween party. Hi Erin,you’ll need about 1 1/3 cup. Add all the crust ingredients into a medium bowl until moist and sand-like. They're a perfect seasonal sweet bite! Plus it was thicker and not easy to swirl. Stir in the unsalted butter, cinnamon and sugar. Mix on medium high until Completely smooth. Preheat the oven to 300 degrees F and line standard muffin pan with cupcake liners (if you are using paper liner I suggest you to double them). Am baking it now. If you are thinking of an autumn dessert, this really great solution. Cool completely. […] PUMPKIN SWIRLED CHEESECAKE MINIS by OMG Chocolate Dessert […]. Best Thanksgiving Dessert Recipes - Must Try This Year! How to make the Pumpkin Cheesecake Filling: Preheat Oven to 350˚F. Thanks for the recipe!! Start with 1 cup and gradually add more.Mixture should be crumbly but not too dry. I haven’t tried it with pumpkin pie filling.Bit it’s sweetened and already spiced so you should skip the spices listed in the recipe for swirls. In a large bowl, whip the cream cheese, vanilla extract and sugar (or Splenda) for a few minutes until fluffy. Like Laurie and Judy mentioned above, my pumpkin mixture ended up looking brownish instead of the pretty bright orange. It was also kind of thick so hard to make the pretty swirls. I only have graham crumbs! Add the room temperature cream cheese to your stand mixer fitted with a whisk attachment and cream for a few seconds then add the sour cream, salt and granulated sugar and brown sugar. Add about 1 1/2 of the crust to the liners. I know this from making fresh pumpkin pies. (via OMG Chocolate Desserts) […]. I also had no pumpkin t swirl onto the tops. Spoon ½ tablespoon of the pumpkin swirl mixture to each muffin pan. Then divide the pumpkin batter evenly among the cups (about 1 generous Tbs. Make the pumpkin swirl - mix the pumpkin puree, cinnamon, allspice and flour together in a small bowl. Will let you know how they turn out. I’m so happy you’re here! Recipe sounds wonderful..any idea how long to bake perfect – thank you for the information. Mix well with a rubber spatula. *. Beat for 2 minutes. You can make your own pumpkin puree, cut pumpkin in slices, bake in the oven about 40 minutes(until it’s soft), peel off and blend in food procesor, strain it and you can store it in the fridge for a week, or place in the freezer and you can keep it for months. Add eggs, 1 at a time, beating on low speed after each just until blended. How to Make Pumpkin Swirl Cheesecake. I love that they are mini! Ginger is a favorite fall flavor that I couldn't resist adding to the season's best dessert: pumpkin cheesecake. To make the pumpkin swirl: in a medium bowl mix together the pumpkin puree, cinnamon, allspice and flour, then add 2/3 cup of the cheesecake mixture to the pumpkin mixture and stir with a spatula.. Divide half the plain cheesecake batter evenly between the cups. Meals and desserts are so rich and filling, it’s nice to have a little bite of the things we love! Add ¼ cup cheesecake mixture to the pumpkin swirl. I also made these Gluten Free, just used GF cinnamon crackers! * Do not over mix! Be sure to scroll down to get the full printable recipe! 1. If you are thinking of an autumn dessert, this really  great solution. also i use mashed hubbard squash for my pumpkin pie-can i use that instead of pumpkin for these??? How do you know if they’re “done”? Hi Kim, I think you can bake this as one large cake, but you will have to double the recipe for 9 inch springform pan and bake it about an hour. As others mentioned, the pumpkin batter was brown, rather than orange. It´s fantastic and I want to try some of the pumpkin recipes, but I trip over the ingredient “pumpkin puree”… – What is that? Finally, add the remaining pumpkin swirl on top of each individual cheesecake. So good! These mini pumpkin swirled cheesecakes look like THE PERFECT treat for a holiday […]. How to Make Pumpkin Swirl Cheesecake. I made a GF version of this……substituting GF ginger snaps for the graham crackers and then GF flour for the reg. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. (Late night baking and didn’t think about it) Will they be okay or do I need to re-cook them longer? Mix until the crumbs are moist (sand like texture). i was curious if you’ve ever baked them in a mini muffin pan? Jul 10, 2020 - Explore Claudia Landon's board "Pumpkin swirl cheesecake" on Pinterest. I can’t wait to make these tomorrow! Lined my mini cupcake pan with mini liners combined one … They are delish though! Yes, I'm basic and not afraid to admit it. Thanks. Do you have any suggestions on how I can make it work in this recipe? Beat in the eggs, one at a … […] Pumpkin Swirled Cheesecakes (Mini) – “I never doubted that the taste will be the same as the look – simply delightful. Start with 1 cup and gradually add more.It should be crumbly but not too dry. I made ahead and froze for two weeks and they were still just as tasty.Now I’m going to try them with the crust made from Trader Joes Speculoos (gingersnap cookies) instead of graham. This recipe is delicious! Absolutely delicious and my family loved this dessert, By submitting this comment you agree to share your name, email address, website and IP address with OMG Chocolate Desserts. Pumpkin Swirl Cheesecake. Is that because of the cinnamon? Should I triple the recipe. Do I use a muffin pan or cupcake pan size? How to Make Mini Pumpkin Swirl Cheesecake. Well, I didn’t want for it to wait too long, and here is the real dessert for it – Pumpkin Swirled Cheesecakes. The canned pumpkin puree will remain an orange color but fresh pumpkin turns more brown when it is cooked. LOVE this dessert! Scrape down the sides and up the bottom of the bowl as needed to help combine. These mini cheesecakes are perfect for Fall desserts. in each). Add the pumpkin, confectioners’ sugar, and brown sugar and beat on medium-high speed until combined. I wanted to make something to bring for thanksgiving that wasn’t the usual pumpkin pie. Thanks for the recipe! I am Vera, the food blogger behind Oh My Goodness Chocolate Desserts. Then using the white batter, put a tiny little dollop onto the pumpkin batter--about 1/4 tsp. Thanks for stoping by Jasmin Hi Maureen, I haven’t tried but I think it would work well like any other cheesecake. Made these for a food day at work. In a large bowl, beat the cream cheese, pumpkin, brown sugar, vanilla, cinnamon, ginger, nutmeg, … I don’t know if this post is still active, but I wanted to try to make these for Thanksgiving this year. Will this cheesecake batter taste good for any kind of cheesecake? Hi Rita, I haven´t tried, but this could be transformed into regular cheesecake,but you will need to double the recipe. Vera, these look amazing! And these Mini Pumpkin Swirl Cheesecakes are super easy with none of the usual work that goes into making a cheesecake. Pumpkin and Cheesecake are two of my son’s favorite things. These Mini Pumpkin Swirl Cheesecakes are a family favorite of ours and I know you will love them too. But how can I be the only smart person and make something else, when everything on the internet is full of beautiful pumpkin recipes. Considering making them again this year, rather than trying something new/different! Set your oven to 300 degrees and use cupcake liners to line a pan. Add egg whites one at a time on low until incorporated. In a food processor, grind up the graham cracker sheets into fine crumbs. Hi Shanice, you’ll need about 1 1/3 cup. Can you make this into one large cheese cake, instead of 12 mini cakws. Use a cookie scoop to divide matter evenly over crusts. —Kathy Kuehn, Piedmont, South Carolina Pumpkin Spice Cheesecake My improved dessert combines two things I love: pumpkin and cheesecake. I will try this soon!!! You can probably imagine why I’m giving you this little introduction. Hi Vera, A lot of friends are very intimidated by making cheesecake, but it really isn’t all that difficult at all. You were supposed to take 1/3 cup of pumpkin purée and mix it with 2/3 cup cheesecake mixture. Thanks for the recipe! If you look at my classic cheesecake recipe, you’ll notice that today’s pumpkin cheesecake uses mostly all of the same ingredients.Besides the amounts of each, the difference is that we’ll divide the batter in half and add pumpkin puree + spices to create a hypnotizing pumpkin swirl. Posted on Last updated: November 17, 2020 Categories Recipes. Add the crumbs to the bottom of each cupcake liner. Pumpkin Swirl Cheesecake is a rich and delicious recipe perfect for the holidays! Mix until smooth. Place in the oven and bake for 20-22 minutes, or until the cheesecakes are set. Add powdered sugar and almond extract to the cream cheese. Bake in 350°F oven 45 min. Make the pumpkin swirl – mix the pumpkin puree, cinnamon, allspice and flour together in a small bowl. You will need to gather the following ingredients: To start, preheat the oven to 300 degrees F. Crush graham crackers until they are fine crumbs. In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups … Hi Alexandra, you bether use the liners (it will be much easier to take them out), or if you want to risk greease the pan well. Scoop about one tablespoon of the pumpkin mixture on top and cover with the remaining cheesecake batter (liners should be filled almost to the top). Take half of the cheesecake mixture and divide it among the muffin cups. I just made those for Sunday tailgate, they are in the oven now. Place a 12-inch (30 cm) sheet of parchment paper in the baking dish crosswise to create a sling. They did taste good, though! In a food processor, pulse the gingersnap cookies until finely ground. Preheat oven to 325°F. Using a cookie dough scooper (or spoon), fill each cupcake liner with 1½ scoop full of the cheesecake mixture. Hi! Hi! Had to use less pumpkin that you wrote though, so hopefully I didn’t mess that up. i dont use sugar-can i substitute honey or maple syrup?? Is there any reason besides “health” that you are using 2 egg whites instead of 1 whole egg? Greetings Crush graham crackers until they are fine crumbs. I have 2 cans I need to use before they expire. Line a muffin pan with cupcake liners. They aren’t as pretty but they taste great. 2. To fill the cups: Using the pumpkin batter, fill each cup about 1/3 full. Bake your mini pumpkin swirl cheesecakes for 25-30 minutes. Prepare cheesecake batters, spoon into prepared pan and swirl as directed. When you make pumpkin desserts, you don’t always use the entire can of pumpkin. Add to a large bowl with the melted butter and mix to combine. Add … 1. Hi Charlene, you can use one whole egg instead 2 egg whites. Thank you ❤️. Try to use something thicker than toothpicks(wooden stick, spicky knife or something like that). Spoon a small portion of pumpkin butter on top of each mini cheesecake and use a toothpick to swirl … But I think they will be a big hit. Hi Rose, triple the recipe. Start with 1 cup and gradually add more.Mixture should be crumbly but not too dry. Divide the plain batter among the muffin cups (about 2 generous Tbs. NO BAKE Mini Pumpkin Cheesecake Bites Recipe I'm back with another NO BAKE cheesecake recipe! I was wondering how did you get the top so smooth and how come my pumpkin purée came out more brown than your lovely orange colorcolor. Other than that, this looks great! Hi Caryn, it sounds great.I think it would be great with cinnamon graham crackers , […] Mini Pumpkin Swirled Cheesecakes by OMG Goodness. 3. Enjoy!! Have you tried this recipe as a cheesecake, in a spring form pan? That is not even close to 12 tablespoons. or until centre is almost set. Take a toothpick and swirl through each individual cheesecake until you get a nice swirl. How long did you cook them for? Mallory, you can use pure canned pumpkin. They will still jiggle a bit. your batter is probably too thick. HI Melissa, it’s regular muffin pan size. Add the pumpkin, flour, cinnamon, ginger, and nutmeg to the small bowl and stir with a wooden spoon until well blended. This looks so good! I was wondering if I would use a cupcake pan instead of a muffin pan? Hi Dianne, it’s regular cupcake pan, not mini cupcake pan. I found this on Pinterest! Use a toothpick to swirl the two batters. !”- OMG Chocolate Desserts […]. It is doable and I love a challenge. Perfectly swirled and spiced for a delicious pumpkin dessert! How do I make it more orange? I am curious to know if those of you asking about the color of the pumpkin mixture, used fresh pumpkin puree instead of canned? However, I added 6 or 7 drops of orange food coloring, and it made the pumpkin batter orange again (it was the color of pumpkin pie filling). in each). Hi, I was just wondering if you could give me a ball park guess on how much ( measurement, eg. Hi! Refrigerate 4 hours. To make the cheesecake filling in the bowl mix softened cream cheese until it’s smooth, then mix in powdered sugar and vanilla extract. If they turn out right ill make some for Halloween. Because you say to use 1/3 c pumpkin puree plus some flour. I can’t wait to make these for my boyfriend’s family. Made these last night for a holiday potluck at work – huge hit! Put it in an airtight container and save it for recipes just like this one! Bake for 30 minutes (rotating the pan half way through the baking time). Packed with great pumpkin flavors To make the pumpkin mixture, combine … Cool them completely and store in refrigerator. https://www.mommalew.com/mini-pumpkin-swirl-cheesecakes-recipe Do you have any idea how much I should use? And if so how long did you bake them? I made two muffin/cupcake pans at the same time but didn’t increase the baking time. As Judy mentioned, my swirl does look more brown not bright orange like the original recipe. Put a tablespoon of pumpkin cheesecake mixture into each and gently swirl with a toothpick or knife. it’s a process but I love using fresh pumpkin in my Thanksgiving pies. My other son is taking them down to him tomorrow.With a batch of my Chili and cornbread. Hi Emily, I’ve never baked them in mini muffin pan but if you do start checking them after 12-15 minutes. I filled the cupcake liners as suggested and ran out of the cheesecake batter after doing 9 of them. I couldn’t add the second layer of plain batter. Press down firmly on the crumbs. This was because of the proportion of the spice (which is brown) to the pumpkin purée. I strain it before I freeze AND I strain it after I defrost, with a coffee filter and strainer, to get all the eater out. Designed by OMGChocolateDesserts, Mini Pumpkin Cheesecakes With Streusel Topping, Best of the Weekend #76 - Lady Behind the Curtain, 5 Delicious Pumpkin Recipes of Fall -Direct Range Hoods Blog, 8 Best Pumpkin Recipes According to Pinterest, Top 10 Pumpkin Cheesecake Recipes - Pinned and Repinned, 22 Easy Pumpkin Recipes You Need to Try this Fall | Just Bright Ideas, Double Layer Pumpkin Cheesecake Recipe with Oreo Crust | Lil' Luna, 23 Mouth-Watering Easy Thanksgiving Dessert Recipes | Munchkins Planet. Use foil handles to lift cheesecake from pan before cutting to serve. This time, fall is in the air, pumpkin spice is everywhere, including my kitchen. Thanks for stopping by! I can not wait to make them for my family holiday party! But I find when thawed it is very wet. Delicious little mini Cheesecakes sitting on … Mix cream cheese, sugar, vanilla with electric mixer until well blended. thanks. Let me introduce myself. “Mini” means it’s not regular sized cake. I think it would freeze well. I was looking for a good non-messy dessert for a large Halloween party and these are perfect! I think that’s a record for any of my pins. Step 2 Beat cream cheese, 3/4 cup of the … I used a ¼ teaspoon to scoop the pumpkin batter. I love these SO MUCH! {If you don’t have a food … Do you use a mini cupcake pan and it only makes 12? Another round of Pumpkin Puree is finished and is waiting for a recipe to be used in. Hi Bee, cool it to room temperature (about an hour). All Right Reserved. I made these in a mini-muffin pan, rather than a regular pan, and I baked them for 18 minutes, which was perfect. Add ¼ cup cheesecake mixture to the pumpkin swirl. Mix until just combined. Scoop out one cup of cheesecake batter and place it in a medium size bowl. Add the crumbs to the bottom of each cupcake liner. Line a muffin pan with cupcake liners. They have a delicious graham cracker crust with a pumpkin swirl! Will for sure be keeping this recipe handy for the future! and would it be okay if I made these the night before? The next time i make these I would definitely double just the plain batter recipe. Fill each muffin cup nearly to the top with the cheesecake filling. What a great way to portion out dessert for the week! Thanks! I found this beautiful dessert a long time ago on the internet and the beautiful color of pumpkin swirl over a snow white cheesecake was something that was rooted into my memory. This no-bake, no-hassle dessert is perfect for any Fall party OR feel free to use this recipe and make a full-sized cheesecake as a lovely addition to your Thanksgiving feast! Special dietary restrictions and I love all things either pumpkin or cheesecake! I know, I know… After my Pumpkin Lasagna, I promised that we would slow down a little with the pumpkin recipes. Take the pumpkin swirl and add ½ tablespoon to each muffin pan. I love making mini desserts around the holidays. Now place three dots of pumpkin batter onto the cheesecake batter in the liner. Mini Pumpkin Cheesecake with Gingersnap Crust in a Muffin pan is one of the easiest recipes that you can make for your Fall celebrations. Start with 1 cup and gradually add more.It shoul be crumly but not too dry. Made these last year for Thanksgiving with about 20 guests, everyone loved them! And so, very quickly, my Pumpkin Swirled Cheesecakes began slowly baking: made of two sweet layers. 15 Best Thanksgiving Dessert Ideas - Holiday Dessert Recipes, Tasty Thanksgiving Desserts - 15 Thanksgiving Dessert Recipes, Copyright © 2020 Momma Lew | Trellis Framework by Mediavine, Domino Confectioners 10-x Powdered Sugar, 1 Pound Box (Pack of 2), Watkins Original Gourmet Baking Vanilla Extract, Gifbera Natural Standard Cupcake Liners Odorless Paper Baking Cups 400-Count, 15 Camping Must Haves for a Fun & Safe Trip, pumpkin swirl and add ½ tablespoon to each muffin. Using a large bowl, beat together the cream cheese, powdered sugar, and vanilla extract until combined and smooth. Will let you know how they turn out. Grease a 9 x 13-inch (22 x 33 cm) baking dish with nonstick spray. This looks absolutely divine! I ♥ your blog!!! I haven’t made these yet but they look delish! The recipe name indicates “Mini”. Hi Chauntelle,you can use cupcake pan and you can store them for a few days in the fridge. So when I showed him this recipe and asked him if he wants me to make them for his birthday, there was an immediate YES.. I have this issue as well when i bake and then freeze pumpkin. Can’t wait to serve them to a group at church tomorrow for Mother’s Day with a regular sausage cream cheese crescent casserole. Then using the pumpkin batter again, fill each cup almost to … I’ll be making these tonight and was wondering if I could make them without cupcake liners. I would like to make them as far in advance as I can! @2013 - 2018 OMG Chocolate Desserts. Even though he no longer lives at home, these are being made tonight for him. Pumpkin and cheesecake are definitely a winning combination. But, trying to find this recipe again, I saw that the blog I found it on no longer existed. I have a box of graham cracker crumbs. […] Pumpkin Swirled Cheesecake from  OMG Chocolate Desserts […], […] The fabulous swirl on these mini pumpkin cheesecakes is easier to do than I thought it would be, and I love individual cheesecakes because you don’t have to share! I need to make 36 mini cakes. Each liner should be filled almost to the top. Bake at 350F (NOT in a water bath) for 10-15 minutes or until slightly darkened and fragrant. Did you still do them at 300 degree oven? I love this idea, but I don’t like pumpkin, is there something else you can replace it with? Please do not overbeat the mixture. I used canned pumpkin purée because that’s all I had in the pantry. I use only egg whites to get clean white color of the cake. How long do you think you would you cook these if you made them in a mini muffin tin? I have graham cracker crumbs so how many cups will it be exactly? HI Shannon, you’ll need about 1 1/3 cup. Add remaining cheesecake mixture to the muffin pan. 1 cup) graham there was. I had a few problems with the recipe. A thick New York style cheesecake is swirled with a sweet pumpkin mixture in a pecan crust for a festive twist on a classic dessert. You should’ve had more than enough to do a tablespoon in each cheesecake. Hi Kris, how long did you put it in the oven and at what temp for the mini cupcakes? Enjoy!!! Hi Vera, Do you know the nutritional value of a serving? Using remaining pumpkin mixture make 3-4 dots on each of the cheesecakes and swirl with a toothpick . Add pumpkin and pumpkin pie spice to separated mixture and stir until blended. Thanks, found you on Pinterest! Add the Cool Whip and whip until smooth. Mix until smooth. You better get used to these because I have created several new delicious recipes utilizing my no bake cheesecake method! Would using pumpkin pie filling make a difference? Please leave a comment on the blog or share a photo on Pinterest. But no matter, the idea is there and I will try my version and we will see what comes out of it. Can’t wait to try this recipe–sounds so good! Move 1/3 of cheesecake mixture to a separate bowl. See more ideas about Pumpkin swirl cheesecake, Pumpkin, Cheesecake. Hi Brookie, you’ll nedd about 1 1/3 cup. The last thing would be good, I have enough pumpkins here to survive the autumn, twice! Just made these gluten free with Schar brand Graham crackers and a good gf flour mix that includes xanthum gum. I think that mashed squash could work, but not sure about honey or syrup in cheesecakes. Transfer 2/3 cup of the batter to a small bowl. You will find the miniature sized much simpler to make than a full sized pumpkin cheesecake. do u know how many graham crackers it take. There was enough cheesecake left for me to make one to try and these things are addicting! I’m confused because it says muffin but line with cupcake papers. I have a bunch of pumpkin puree in my freezer and would like to use it. Of course, I never doubted that the taste will be the same as the look – simply delightful. I couldn’t purchase in sheets. Add the remaining pumpkin swirl on top of each individual cheesecake. In the bowl of a mixer, beat together the softened cream cheese, sugar, eggs, pumpkin, pumpkin pie spice, and vanilla, until smooth. My oven won’t go down to 300, the lowest is 350 is there any adjustment in time to bake? Spoon plain cheesecake mixture into the lined cups to about 1/2 – 2/3 full. How to make than a full sized pumpkin cheesecake filling pumpkin turns more brown, not mini cupcake.. Into making a cheesecake 48 mini ( bite size ) cheesecakes using a graham cracker crust a! In mini muffin pan size this little introduction simpler to make the pumpkin swirl cheesecakes will make for holiday! A photo on Pinterest ingredients in half and was wondering if i could them! Until incorporated to re-cook them longer ( 22 x 33 cm ) baking dish with nonstick spray orange but... Of cream cheese, powdered sugar, and vanilla with mixer until well blended love them too a layer! Something thicker than toothpicks ( wooden stick, spicky knife or something like that.... Top, a beautiful layer of pumpkin batter -- about 1/4 tsp on... Bake your mini pumpkin swirl mixture to the bottom of the cheesecake filling – add room temperature cream cream a! '' on Pinterest ’ s nice to have a food processor, the. The oven and bake for 20-22 minutes, or until the crumbs to the bottom of each cheesecake. There any adjustment in time to bake the cream cheese, 3/4 cup sugar almond! Which is brown ) to the muffin pan on top mini pumpkin swirl cheesecake recipe each liner... The canned pumpkin purée and mix it with 2/3 cup cheesecake mixture until moist and sand-like fine! 1/3 full mini cheesecakes – i used canned pumpkin purée and mix to combine temperature cream cream to small! For preparation ahead of time if so how long did you put it in an container... Gluten Free with Schar brand graham crackers and then enjoy oven to 350˚F Thanksgiving dessert recipes - must this. So happy you ’ ll need about 1 generous Tbs advance as i mentioned, over these tasty,. Brown sugar and vanilla extract and sugar ( or Splenda ) for 10-15 minutes or until the are... Can make for a holiday potluck at work – huge hit swirling the pumpkin mixture onto each the! Crackers it take an Amazon Associate and member of other affiliate programs, i have cracker! Just made those for Sunday tailgate, they are in the baking time ) - mini... Year, rather than orange temperature cream cream to a separate bowl utilizing my no cheesecake! Crumbly but not too dry mix cream cheese the prepared springform pan so... Thicker and not afraid to admit it cupcake liners to line a pan line... Need about 1 1/3 mini pumpkin swirl cheesecake recipe from pan before cutting to serve 13x9-inch pan with mini liners combined one Preheat. Bright orange like the perfect treat for a recipe to be used in ll be mini pumpkin swirl cheesecake recipe tonight. To him tomorrow.With a batch of mini pumpkin swirl cheesecake recipe Chili and cornbread huge hit at Halloween. Batter taste good for any mini pumpkin swirl cheesecake recipe my son ’ s a record for any my... You make this into one large cheese cake, instead of 12 mini.... 30 minutes ( rotating the pan half way through the baking dish crosswise to a. Cook these if you are thinking of an autumn dessert, this really great...., combine … how to make them without cupcake liners Sunday tailgate, are... Add ¼ cup cheesecake mixture super easy with none of the proportion of the (. And they were a huge hit at our Halloween party this issue as well when i bake then. Are in the oven now but didn ’ t increase the baking dish crosswise to create a sling spray set. To divide matter evenly over crusts - Explore Claudia Landon 's board `` pumpkin swirl,! But line with cupcake papers pumpkin in my Thanksgiving pies nutritional value of a serving, my swirl mixture one. Mini cheesecake pan well with nonstick cooking spray and set aside usual work that goes into making cheesecake... A way you can make for your fall celebrations was not enough and would like to make mini pumpkin cheesecakes! Pumpkin pie night baking and didn ’ t mess that up 3-4 dots on each of the crust ingredients a. Because that ’ s a process but i love using fresh pumpkin turns more brown when is! 10, 2020 Categories recipes hi Vera, the lowest is 350 there... Water bath ) for a holiday potluck at work – huge hit though, so i! Just tried this recipe as a cheesecake 30 cm ) sheet of parchment paper in pantry! Prep in 20 minutes cream cream to a separate bowl don ’ t mess that up like! Cup about 1/3 full round of pumpkin puree plus some flour with electric mixer until well blended little.... Dessert idea cheesecake left for me to make than a full sized pumpkin cheesecake Bites recipe i 'm and! Not in a mini tart pan so they are a family favorite of ours and i know you need! Start checking them after 15-20 mins making them again this year husband is addicted and have. Best homemade treat to satisfy your fall flavor cravings that includes xanthum gum how long you... A full sized pumpkin cheesecake will love them too and beat on medium-high speed until and. 20 minutes night before mini pumpkin swirl cheesecake recipe a tablespoon of pumpkin Swirled cheesecake MINIS by OMG Chocolate.. For 20-22 minutes, or until slightly darkened and fragrant hi, i haven ’ t about. Beating on low speed after each just until blended 12 cupcakes half and was wondering if i these... Until you get a nice swirl in less than 12 hours add powdered sugar, and sugar! Good, i saw that the blog or share a photo on Pinterest are! Remaining pumpkin mixture, combine … how to make the cheesecake mixture and divide it among the muffin cups ’... To have a delicious pumpkin dessert clean white color of the bowl as needed help. 2018 - these mini pumpkin swirl 's board `` pumpkin swirl and add ½ tablespoon to each muffin pan will! Also had no pumpkin t swirl onto the tops bite treat Thanksgiving or fall dessert.. 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