Ingredients
– 7 graham cracker sheets, crushed creates a crunchy base that holds everything together
– 1/2 teaspoon cinnamon creates a crunchy base that holds everything together
– 2 tablespoons sugar creates a crunchy base that holds everything together
– 5 tablespoons unsalted butter, melted creates a crunchy base that holds everything together
– 16 oz cream cheese, softened provides the smooth, creamy texture
– 3/4 cup powdered sugar provides the smooth, creamy texture
– 2 teaspoons vanilla extract provides the smooth, creamy texture
– 2 egg whites provides the smooth, creamy texture
– 1/3 cup pumpkin puree adds the signature fall flavor and swirl effect
– 1 teaspoon ground cinnamon adds the signature fall flavor and swirl effect
– 1/8 teaspoon ground allspice adds the signature fall flavor and swirl effect
– 2 teaspoons all-purpose flour adds the signature fall flavor and swirl effect
Instructions
1-Preheat oven to 300°F (150°C) and line a standard muffin pan with cupcake liners, doubling liners if using paper for easier removal.
2-Crush graham cracker sheets into fine crumbs and mix with cinnamon, sugar, then add melted butter until moistened.
3-Press approximately 1 heaping tablespoon of crumb mixture into each cupcake liner.
4-In a bowl, beat softened cream cheese until smooth, add powdered sugar and vanilla extract, and mix until combined.
5-Add egg whites one at a time on low speed until incorporated, avoiding overbeating.
6-In a separate bowl, mix pumpkin puree, cinnamon, allspice, and flour.
7-Stir 2/3 cup of the cheesecake mixture into the pumpkin mixture.
8-Divide half of the plain cheesecake batter evenly into the cups, add about one tablespoon of pumpkin mixture on top, then cover with remaining plain cheesecake batter.
9-Use the leftover pumpkin mixture to create 3-4 dots on each cheesecake and swirl with a toothpick or thicker tool if needed.
10-Bake for 30 minutes, rotating halfway through. Cool completely before refrigerating for at least 4 hours.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🎂 Use regular-sized muffin pans with liners for easy removal and best shape.
🎨 Add a small amount of orange food coloring to the pumpkin mixture to enhance the swirl’s color.
❄️ These cheesecakes store well refrigerated for several days and can be frozen, although freezing effects haven’t been thoroughly tested.
- Prep Time: 20 minutes
- Cooking time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 16 grams
- Sodium: 120 mg
- Fat: 13 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 18 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 40 mg