Forever Falling in Love with Fall: Mini Pumpkin Swirl Cheesecakes

Everything about Fall weather suits me. I love the seasonal food, the scarves, the weather… it just puts me into such a better mood. Too bad I go back down to South Florida for Thanksgiving, it feels so much more like real Thanksgiving time when you don’t have palm trees swaying outside your front window.

So I’m taking advantage of the whole fall-themed foods thing- comfort food, warm drinks, hearty soups… This is a recipe including my favorite fall ingredient- Pumpkin! Enjoy!

Mini Pumpkin Swirl Cheesecakes

Click here for the original recipe at Gingerbread Bagels

Crust

  • 7 graham cracker sheets
  • 1/2 teaspoon ground cinnamon
  • 2 Tablespoons sugar
  • 4 Tablespoons unsalted butter, melted

Cheesecake Mixture

  • 1 pound cream cheese, softened (that’s two 8 ounce blocks)
  • 2/3 cup sugar
  • 2 teaspoons vanilla
  • 2 eggs, at room temperature and lightly beaten
  • 1/2 cup sour cream

Pumpkin Mixture

  • 1/3 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon allspice
  • 2 Tablespoons + 1/4 teaspoon all purpose flour
  1. Preheat oven to 300 degrees F. Line a cupcake pan with cupcake liners. Set aside
  2. In a food processor, grind up the graham cracker sheets into fine crumbs. If you don’t have a food processor, place the graham crackers in a plastic bag and crush them with a rolling pin.
  3. Place the graham cracker crumbs in a bowl. Add in the ground cinnamon and sugar.
  4. Melt the butter and add it to the graham cracker crumbs.
  5. Put 1 Tablespoon of the graham cracker crumb mixture in the bottom of each cupcake liner. Press down the crumbs with your hand. Set aside.
  6. In a bowl of a stand mixer with the paddle attachment (a handheld mixer works fine) mix the softened cream cheese on medium high speed for about 3 minutes. The cream cheese should be smooth without lumps.
  7. Add in the sugar and vanilla extract. Mix until just combined.
  8. In a separate bowl, crack the eggs and lightly beat them. Slowly add in the eggs and mix in order to combine the ingredients. Use a spatula to scrap down the sides and fully incorporate the ingredients.
  9. Now add in the sour cream and mix until the cheesecake mixture is smooth.
  10. To make the pumpkin mixture, combine the pumpkin puree, ground cinnamon, ground nutmeg, ground ginger, allspice and flour.
  11. Add 2/3 cup of the cheesecake mixture to the pumpkin mixture. Stir with a spatula until the two batters are completely combined and there are no lumps.
  12. In order to fill up the cupcake liners, I use a cookie dough scooper which helps in filling up the cupcake liners evenly. Fill each cupcake liner with 1 1/2 scoop fulls of the cheesecake batter. Each cupcake liner should be filled almost to the top.
  13. Now place 3 dots of pumpkin batter onto of the cheesecake batter. I use a 1/4 teaspoon to scoop the pumpkin batter. Use a toothpick, knife to swirl the two batters.
  14. Bake the Mini Pumpkin Swirl Cheesecakes for about 27-30 minutes at300 degrees F. Rotate the pan half way through the baking time.
  15. Once the cheesecake are done baking, cool them completely in the refrigerator overnight. (keep them in the cupcake baking pan)
  16. When the Mini Pumpkin Swirl Cheesecakes are done cooling, enjoy!
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Categories: Food

Author:Rachel Johnson

Writer/Photographer/Food Person Stupid Good: When food is so simple and delicious, it's just stupid. www.stupidgoodrachel.com

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