Mini Pumpkin Swirl Cheesecake with Gingersnap Crust
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Mini Pumpkin Swirl Cheesecake with Gingersnap Crust

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Servings: 12
Author: For the Love of Cooking / Original by Fine Cooking

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
  • 2/3 cup white sugar
  • 1 1/2 tsp vanilla extract
  • Pinch of salt
  • 2 large eggs at room temperature
  • 3 tbsp pumpkin puree
  • 1 1/8 tsp flour
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 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 minutes; 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 over beat 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 over cook them. If they start to crack they are getting over cooked.
  • Allow them to cool in the muffin tin completely.
  • Place in the refrigerator to chill.
  • Serve with whipped cream. Enjoy.