Mini Pumpkin Swirl Cheesecake with Gingersnap Crust
Servings 12
Equipment
- Muffin Tray
- Hand mixer
Ingredients
Gingersnap Crust:
- 1 cup gingersnap cookies crushed into fine crumbs
- 4 tbsp melted butter
- 2 tbsp sugar
Cheesecake Filling:
- 16 oz cream cheese at room temperature
- ⅔ cup white sugar
- 1 ½ tsp vanilla extract
- Pinch of salt
- 2 large eggs at room temperature
- 3 tbsp pumpkin puree
- 1 ⅛ tsp flour
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp clove
- Whipped cream for serving
Instructions
- Preheat the oven to 325 degrees. Line a muffin tin with paper liners.
- Make the gingersnap crust by mixing the finely crushed gingersnap crumbs, melted butter, and sugar together until well combined.
- Place into the oven and bake for 5-6 minutes. Remove from the oven and let it cool completely.
- Make the cheesecake filling by beating the cream cheese with a mixer until very smooth and fluffy, about 3-4 minutes; making sure to scrape down the sides as you go.
- Add the sugar, vanilla, and salt.
- Continue to beat until well blended and smooth, about 1 minute; making sure to scrape down the sides as you go.
- There should be no lumps. Add the eggs, one at a time, beating until just blended.
- Side Note: Don't overbeat once the eggs are added or the cheesecakes will puff and crack during baking.
- Make the pumpkin filling by transferring 1/3 cup cheesecake batter to a small bowl.
- Add the pumpkin puree, flour, cinnamon, nutmeg, and clove. Mix until well combined.
- Fill each muffin cup nearly to the top with the cheesecake filling.
- Add about a tablespoon of pumpkin mixture then drag the tip of the wooden skewer through the two batters in a random swirling pattern to create a marbled look.
- Place in the oven and bake for 20-22 minutes, or until the cheesecakes are set.
- They will still jiggle a bit. Do not overcook them. If they start to crack they are getting overcooked.
- Allow them to cool in the muffin tin completely.
- Place in the refrigerator to chill.
- Serve with whipped cream. Enjoy.