Perfectly swirled and spiced for a delicious pumpkin dessert! Pumpkin and cheesecake are definitely a winning combination. Special dietary restrictions and I love all things either pumpkin or cheesecake! To make the pumpkin mixture, combine … I’m going to make these but will use cinnamon graham crackers instead of regular. Add egg whites one at the time, but turn the mixer on low speed (DO NOT OVER BEAT IT), until completely incorporated. 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. Thanks! Hi! I have a box of graham cracker crumbs. Bake at 350F (NOT in a water bath) for 10-15 minutes or until slightly darkened and fragrant. Use a cookie scoop to divide matter evenly over crusts. 1. The recipe name indicates “Mini”. The last thing would be good, I have enough pumpkins here to survive the autumn, twice! 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! Please do not overbeat the mixture. They did taste good, though! Will for sure be keeping this recipe handy for the future! 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. Jul 10, 2020 - Explore Claudia Landon's board "Pumpkin swirl cheesecake" on Pinterest. Scrape down the sides and up the bottom of the bowl as needed to help combine. Scoop out one cup of cheesecake batter and place it in a medium size bowl. Did you still do them at 300 degree oven? 16 oz of cream cheese seems generous if only using mini pans. Mix until the crumbs are moist (sand like texture). Thanks, found you on Pinterest! https://www.mommalew.com/mini-pumpkin-swirl-cheesecakes-recipe Each liner should be filled almost to the top. Can you make this into one large cheese cake, instead of 12 mini cakws. Then using the white batter, put a tiny little dollop onto the pumpkin batter--about 1/4 tsp. Place a 12-inch (30 cm) sheet of parchment paper in the baking dish crosswise to create a sling. I made two muffin/cupcake pans at the same time but didn’t increase the baking time. I also made these Gluten Free, just used GF cinnamon crackers! I found this on Pinterest! My other son is taking them down to him tomorrow.With a batch of my Chili and cornbread. Thanks for the recipe! I can’t wait to make these for my boyfriend’s family. Posted on Last updated: November 17, 2020 Categories Recipes. Hi! I know, I know… After my Pumpkin Lasagna, I promised that we would slow down a little with the pumpkin recipes. They aren’t as pretty but they taste great. So good! If you are thinking of an autumn dessert, this really  great solution. Ginger is a favorite fall flavor that I couldn't resist adding to the season's best dessert: pumpkin cheesecake. I filled the cupcake liners as suggested and ran out of the cheesecake batter after doing 9 of them. Is that a “thing” that you can buy or must I prepare the puree by my own? Is that because of the cinnamon? Put a tablespoon of pumpkin cheesecake mixture into each and gently swirl with a toothpick or knife. Add remaining cheesecake mixture to the muffin pan. Do you have any suggestions on how I can make it work in this recipe? I’m confused because it says muffin but line with cupcake papers. But no matter, the idea is there and I will try my version and we will see what comes out of it. Start with 1 cup and gradually add more.It shoul be crumly but not too dry. Make the pumpkin swirl - mix the pumpkin puree, cinnamon, allspice and flour together in a small bowl. I just made those for Sunday tailgate, they are in the oven now. Take a toothpick and swirl through each individual cheesecake until you get a nice swirl. In a large bowl, beat the cream cheese, pumpkin, brown sugar, vanilla, cinnamon, ginger, nutmeg, … Congratulations on being featured on Best of the Weekend! Hi Caryn, it sounds great.I think it would be great with cinnamon graham crackers , […] Mini Pumpkin Swirled Cheesecakes by OMG Goodness. Also for some reason, the batter was not enough. 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. 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. If you are thinking of an autumn dessert, this really great solution. Do you have any idea how much I should use? Hi! I ♥ your blog!!! I’m having a hard time swirling the pumpkin mixture, is there any tips on how to do it? Is there a way you can use canned pumpkin instead? These Mini Pumpkin Swirl Cheesecakes are a family favorite of ours and I know you will love them too. I do definitely recommend doubling the cheesecake mixture, and I added orange food coloring to make the swirl look more orange instead of brown. Mini Pumpkin Cheesecake with Gingersnap Crust in a Muffin pan is one of the easiest recipes that you can make for your Fall celebrations. Mix on medium high until Completely smooth. I’m so happy you’re here! I love these SO MUCH! Be sure to scroll down to get the full printable 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. 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. As Judy mentioned, my swirl does look more brown not bright orange like the original recipe. thanks. Pumpkin Swirl Cheesecake. I haven’t made these yet but they look delish! Preheat oven to 325 degrees F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan. I can not wait to make them for my family holiday party! If they turn out right ill make some for Halloween. You may also use a regular muffin pan (not a mini muffin pan) … I made these into really mini cheesecakes – I used a mini tart pan so they are a one to two bite treat. i want to try taking them to my Quaker meeting Sunday. You will find the miniature sized much simpler to make than a full sized pumpkin cheesecake. 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. Finally, add the remaining pumpkin swirl on top of each individual cheesecake. LOVE this dessert! 2. How to Make Pumpkin Swirl Cheesecake. Another round of Pumpkin Puree is finished and is waiting for a recipe to be used in. it’s a process but I love using fresh pumpkin in my Thanksgiving pies. How long do you think you would you cook these if you made them in a mini muffin tin? I am Vera, the food blogger behind Oh My Goodness Chocolate Desserts. I use only egg whites to get clean white color of the cake. This looks so good! They look pretty good, but I will say there is no way to prep in 20 minutes. 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. Recipe sounds wonderful..any idea how long to bake Lined my mini cupcake pan with mini liners combined one … Add the pumpkin, confectioners’ sugar, and brown sugar and beat on medium-high speed until combined. Add eggs one at a time and … Spoon plain cheesecake mixture into the lined cups to about 1/2 – 2/3 full. (via OMG Chocolate Desserts) […]. HI Melissa, it’s regular muffin pan size. I couldn’t add the second layer of plain batter. Hi Charlene, you can use one whole egg instead 2 egg whites. You were supposed to take 1/3 cup of pumpkin purée and mix it with 2/3 cup cheesecake mixture. Made these for a food day at work. In a large mixing bowl, combine pumpkin, ½ c. brown sugar, eggs, cinnamon, nutmeg, ginger, and salt. Hi Dianne, it’s regular cupcake pan, not mini cupcake pan. I wanted to make something to bring for thanksgiving that wasn’t the usual pumpkin pie. i made these, they are in the oven as I’m writing this, they look delicious, but I too didn’t have enough batter. To make the cheesecake filling in the bowl mix softened cream cheese until it’s smooth, then mix in powdered sugar and vanilla extract. 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). How do you know if they’re “done”? @2013 - 2018 OMG Chocolate Desserts. Mix cream cheese, sugar, vanilla with electric mixer until well blended. Hello and welcome to my kitchen!!! Mallory, you can use pure canned pumpkin. Cool them completely and store in refrigerator. 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 was because of the proportion of the spice (which is brown) to the pumpkin purée. I think that’s a record for any of my pins. A lot of friends are very intimidated by making cheesecake, but it really isn’t all that difficult at all. In a food processor, pulse the gingersnap cookies until finely ground. And so, very quickly, my Pumpkin Swirled Cheesecakes began slowly baking: made of two sweet layers. I love making mini desserts around the holidays. Divide the plain batter among the muffin cups (about 2 generous Tbs. 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. Then divide the pumpkin batter evenly among the cups (about 1 generous Tbs. Spoon a small portion of pumpkin butter on top of each mini cheesecake and use a toothpick to swirl … Yum! Mix until the crumbs are moist (sand like texture). It made two and a half dozen. Of course, I never doubted that the taste will be the same as the look – simply delightful. Bake your Mini Pumpkin Swirl Cheesecakes for 25-30 minutes and then enjoy! […] 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 think that mashed squash could work, but not sure about honey or syrup in cheesecakes. Pumpkin Swirl Cheesecake is a rich and delicious recipe perfect for the holidays! Let me introduce myself. Help! HI Shannon, you’ll need about 1 1/3 cup. also i use mashed hubbard squash for my pumpkin pie-can i use that instead of pumpkin for these??? Hi Elizabeth, Because you say to use 1/3 c pumpkin puree plus some flour. 3. Hi Chauntelle,you can use cupcake pan and you can store them for a few days in the fridge. It is doable and I love a challenge. 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. […] Pumpkin Swirled Mini Cheesecakes – OMG Chocolate Desserts […]. 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. Mix well with a rubber spatula. Will this cheesecake batter taste good for any kind of cheesecake? Hi Shanice, you’ll need about 1 1/3 cup. Make the cheesecake filling - add room temperature cream cream to a bowl of a stand mixer. Recipe–Sounds so good 25, 2018 - these mini pumpkin swirl cheesecake is a and. It for recipes just like this one another round of pumpkin puree will remain an orange color but fresh turns. Printable recipe they taste great spice ( which is brown ) to the swirl... Know… after my pumpkin Lasagna, i have 2 cans i need to them. 350 mini pumpkin swirl cheesecake recipe in less than 12 hours one whole egg know, i earn from qualifying purchases spiced a. Now place three dots of pumpkin purée top, a beautiful layer of plain batter, allspice and together. Things are addicting puree is finished and is waiting for a recipe to be used for purpose... 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