These gorgeous pumpkin mini cheesecakes are the best homemade gift to satisfy your cravings for autumn flavor. Perfectly whirled and seasoned for a delicious pumpkin dessert!
For the crust:
7 sheets of graham crackers – crushed
1/2 teaspoon cinnamon
2 tablespoons of sugar
5 tablespoons unsalted butter – melted
For the cheesecake:
16 oz. cream cheese – softened
3/4 cup powdered sugar
2 teaspoons vanilla extract
2 egg whites
For the pumpkin swirl:
1/3 cup pumpkin puree
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 teaspoons of all-purpose flour
Preheat the oven to 300 degrees F and line the standard muffin pan with muffin liners (if using paper liners I suggest you double them).
Crush the graham cracker sheets into fine crumbs, add the cinnamon and sugar, then add the melted butter and mix with the fork until the crumbs are evenly moistened.
Place the graham cracker crumb mixture at the bottom of each muffin top (about 1 heaping tablespoon in each cup) and press the crumbs aside.
To make the cheesecake filling in the bowl, mix the softened cream cheese until smooth, then mix in the powdered sugar and vanilla extract. Mix until well blended. Add the egg whites one at a time, but turn the mixer on low speed (DO NOT SHAKE), until completely incorporated.
To make the pumpkin swirl: in a medium bowl mix the pumpkin puree, cinnamon, allspice and flour, then add 2/3 cup cheesecake mixture to the pumpkin mixture and stir with a spatula.
Divide half of the regular cheesecake dough evenly among the cups. Place one tablespoon of pumpkin mixture on top and cover with remaining cheesecake batter (liners should be filled almost to the top)
Using the rest of the pumpkin mixture, make 3-4 points on each of the cheesecakes and swirl them with a toothpick.
Bake for 30 minutes (turning the pan halfway through the baking time)
Cool them completely and store them in the refrigerator.