Mini Pumpkin Swirl Cheesecake

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Allow me to introduce you to your new favorite treat.

Prep Time20

Chill Time3

Total Time3 20

Course: Dessert

Cuisine: American

Keyword: mini pumpkin swirl cheesecake recipe, pumpkin cheesecake cupcakes

Servings: people

Author: Alyssa Rivers

Ingredients

Crust

7 full graham cracker sheets
½ teaspoon ground cinnamon
2 tablespoons sugar
4 tablespoons unsalted butter, melted

Cheesecake Mixture

8 ounces fat-free Cool Whip
6 ounces fat-free cream cheese
¼ cup sugar or 6 Splenda packets
2 teaspoons vanilla extract

Pumpkin Mixture

⅓ cup pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
⅛ teaspoon allspice

Instructions

Crust

In a food processor, pulse the graham cracker sheets into fine crumbs. Place the graham cracker crumbs, cinnamon, sugar, and butter into a medium bowl. Stir to combine.
Line a cupcake pan with cupcake liners and put one tablespoon of the graham cracker crumb mixture in the bottom of each liner. Press down the crumbs with your fingers to form the crusts.

Cheesecake Mixture/ Pumpkin Mixture

In a large bowl, add the cream cheese, vanilla extract, and sugar (or Splenda). Using an electric hand mixer, beat until fluffy. Add the Cool Whip and beat until smooth.
In a small bowl, combine the pumpkin puree, ground cinnamon, ground nutmeg, ginger, and allspice. Stir until incorporated.
Add ⅔ cup of the cheesecake mixture to the pumpkin mixture. Stir with a spatula until smooth and combined without any lumps.

Assembly

Fill each cupcake liner with cheesecake mixture evenly. Place three small dots of pumpkin batter onto the cheesecake batter in the liner. Use a toothpick to swirl the two batters.
Once each cheesecake is swirled, place the cupcake pans into the fridge to chill for 3 hours or until firm. Serve and enjoy!

Nutrition

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