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Mini Pumpkin Swirl Cheesecakes with Gingersnap Crust

Mini Pumpkin Swirl Cheesecake with Gingersnap Crust

I wanted to make something festive for this week’s school lunch treat so when I stumbled upon a recipe for mini pumpkin swirl cheesecakes on Fine Cooking I thought they sounded wonderful. I kept close to the main recipe but kicked them up a notch by adding a gingersnap crust which my kids raved about. Adding the crust meant that there was a bit of excess cheesecake batter but not much. My kids thought these mini cheesecakes were delicious and both said they were most definitely blog worthy. I think these little treats will make an appearance at Thanksgiving this year.

Mini Pumpkin Swirl Cheesecake with Gingersnap Crust

How to Make Mini Pumpkin Swirl Cheesecakes with Gingersnap Crust

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.

Mini Pumpkin Swirl Cheesecake with Gingersnap Crust

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.

Mini Pumpkin Swirl Cheesecake with Gingersnap Crust

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.

Mini Pumpkin Swirl Cheesecake with Gingersnap Crust

Mini Pumpkin Swirl Cheesecake with Gingersnap Crust

Mini Pumpkin Swirl Cheesecake with Gingersnap Crust

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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 crus
    t 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.
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7 Comments

  1. These look terrific! I love the idea of the gingersnap crust, Pam.

  2. I find it difficult to have pumpkin as a sweet, we always have it a vegetable here! Take care Diane

  3. I love that with the gingersnaps these could be either a Thanksgiving or Christmas treat. So fun!

  4. what perfect little bites! the crust would arguably be my favorite part. 🙂