Thanks for the recipe! This information will not be used for any purpose other than enabling you to post a comment. To make the pumpkin mixture, combine … “Mini” means it’s not regular sized cake. Congratulations on being featured on Best of the Weekend! So good! I’m confused because it says muffin but line with cupcake papers. How to Make Mini Pumpkin Swirl Cheesecake. 16 oz of cream cheese seems generous if only using mini pans. Use a glass that is … Will for sure be keeping this recipe handy for the future! Do you use a mini cupcake pan and it only makes 12? perfect – thank you for the information. Set your oven to 300 degrees and use cupcake liners to line a pan. HI Shannon, you’ll need about 1 1/3 cup. How to make the Pumpkin Cheesecake Filling: Preheat Oven to 350˚F. Then using the white batter, put a tiny little dollop onto the pumpkin batter--about 1/4 tsp. Not sure why this happened. Am baking it now. I filled the cupcake liners as suggested and ran out of the cheesecake batter after doing 9 of them. 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. But no matter, the idea is there and I will try my version and we will see what comes out of it. This looks absolutely divine! Line a muffin pan with cupcake liners. […] Pumpkin Swirled Mini Cheesecakes – OMG Chocolate Desserts […]. Bake your mini pumpkin swirl cheesecakes for 25-30 minutes. Hi Kris, how long did you put it in the oven and at what temp for the mini cupcakes? Had to use less pumpkin that you wrote though, so hopefully I didn’t mess that up. Hi Vera, This was because of the proportion of the spice (which is brown) to the pumpkin purée. Lined my mini cupcake pan with mini liners combined one … Not sure if they will make it to thanksgiving because everyone won’t stop eating them! I found this on Pinterest! Have you tried this recipe as a cheesecake, in a spring form pan? 1 cup) graham there was. NO BAKE Mini Pumpkin Cheesecake Bites Recipe I'm back with another NO BAKE cheesecake recipe! Put a tablespoon of pumpkin cheesecake mixture into each and gently swirl with a toothpick or knife. Add the crumbs to the bottom of each cupcake liner. 1. These Mini Pumpkin Swirl Cheesecakes are a family favorite of ours and I know you will love them too. Bake for 30 minutes (rotating the pan half way through the baking time). Did you still do them at 300 degree oven? Crushed the graham cracker sheets into fine crumbs, stir in the cinnamon and sugar, then add melted butter and mix with the fork until the crumbs are evenly moistened. Add to a large bowl with the melted butter and mix to combine. I know this from making fresh pumpkin pies. Thanks so much! Beat in the eggs, one at a … Thanks for the recipe!! And so, very quickly, my Pumpkin Swirled Cheesecakes began slowly baking: made of two sweet layers. 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. I need to make 36 mini cakes. Why did my swirl mixture come out more brown, not bright orange like yours? 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. In a food processor, pulse the gingersnap cookies until finely ground. I love this idea, but I don’t like pumpkin, is there something else you can replace it with? Use foil handles to lift cheesecake from pan before cutting to serve. Add the Cool Whip and whip until smooth. Make the pumpkin swirl - mix the pumpkin puree, cinnamon, allspice and flour together in a small bowl. And as i mentioned, over these tasty cups, on the top, a beautiful layer of pumpkin swirl was sparkling. I had a few problems with the recipe. Is there a way you can use canned pumpkin instead? If they turn out right ill make some for Halloween. (via OMG Chocolate Desserts) […]. Do you have any suggestions on how I can make it work in this recipe? Then using the pumpkin batter again, fill each cup almost to … I love these SO MUCH! Hello and welcome to my kitchen!!! Hi Alaina, start checking them after 15-20 mins. Hi Erin,you’ll need about 1 1/3 cup. Hi Bee, cool it to room temperature (about an hour). I made ahead and froze for two weeks and they were still just as tasty.Now I’m going to try them with the crust made from Trader Joes Speculoos (gingersnap cookies) instead of graham. Add eggs, 1 at a time, beating on low speed after each just until blended. My husband is addicted and they were a huge hit at our Halloween party. Great recipe! Mix until smooth. I am Vera, the food blogger behind Oh My Goodness Chocolate Desserts. They aren’t as pretty but they taste great. Delicious little mini Cheesecakes sitting on … It was also kind of thick so hard to make the pretty swirls. thanks. Hi Chauntelle,you can use cupcake pan and you can store them for a few days in the fridge. Special dietary restrictions and I love all things either pumpkin or cheesecake! Thanks. Put it in an airtight container and save it for recipes just like this one! So when I showed him this recipe and asked him if he wants me to make them for his birthday, there was an immediate YES.. Pumpkin and Cheesecake are two of my son’s favorite things. Add ¼ cup cheesecake mixture to the pumpkin swirl. Hi Vera, Please do not overbeat the mixture. it’s a process but I love using fresh pumpkin in my Thanksgiving pies. If you are thinking of an autumn dessert, this really great solution. They will still jiggle a bit. also i use mashed hubbard squash for my pumpkin pie-can i use that instead of pumpkin for these??? Hi Caryn, it sounds great.I think it would be great with cinnamon graham crackers , […] Mini Pumpkin Swirled Cheesecakes by OMG Goodness. I only have graham crumbs! Hi Rose, triple the recipe. Grease a 9 x 13-inch (22 x 33 cm) baking dish with nonstick spray. I am curious to know if those of you asking about the color of the pumpkin mixture, used fresh pumpkin puree instead of canned? I have graham cracker crumbs so how many cups will it be exactly? As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Mini Pumpkin Cheesecake with Gingersnap Crust in a Muffin pan is one of the easiest recipes that you can make for your Fall celebrations. Is that a “thing” that you can buy or must I prepare the puree by my own? Start with 1 cup and gradually add more.Mixture should be crumbly but not too dry. I cut all the ingredients in half and was able to make 48 mini (bite size) cheesecakes using a graham cracker crust. I was wondering why just egg whites, instead of whole eggs? My other son is taking them down to him tomorrow.With a batch of my Chili and cornbread. Be sure to scroll down to get the full printable recipe! You will find the miniature sized much simpler to make than a full sized pumpkin cheesecake. They are delish though! HI Melissa, it’s regular muffin pan size. your batter is probably too thick. If you look at my classic cheesecake recipe, you’ll notice that today’s pumpkin cheesecake uses mostly all of the same ingredients.Besides the amounts of each, the difference is that we’ll divide the batter in half and add pumpkin puree + spices to create a hypnotizing pumpkin swirl. 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. I can not wait to make them for my family holiday party! LOVE this dessert! Thanks for stopping by! Crush graham crackers until they are fine crumbs. I couldn’t add the second layer of plain batter. Now place three dots of pumpkin batter onto the cheesecake batter in the liner. Sep 25, 2018 - These Mini Pumpkin Swirl Cheesecakes will make for a perfect Thanksgiving or fall dessert idea. That’s what I will do. In a food processor, grind up the graham cracker sheets into fine crumbs. Should I triple the recipe. They look pretty good, but I will say there is no way to prep in 20 minutes. Of course, I never doubted that the taste will be the same as the look – simply delightful. A lot of friends are very intimidated by making cheesecake, but it really isn’t all that difficult at all. Press down firmly on the crumbs. As Judy mentioned, my swirl does look more brown not bright orange like the original recipe. i dont use sugar-can i substitute honey or maple syrup?? Add … Is that because of the cinnamon? Using a cookie dough scooper (or spoon), fill each cupcake liner with 1½ scoop full of the cheesecake mixture. Perfectly swirled and spiced for a delicious pumpkin dessert! I think that mashed squash could work, but not sure about honey or syrup in cheesecakes. How long do you think you would you cook these if you made them in a mini muffin tin? Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Mix until the crumbs are moist (sand like texture). 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. Preheat oven to 325°F. Pour half of the plain cheesecake batter into the prepared springform pan. I was looking for a good non-messy dessert for a large Halloween party and these are perfect! You were supposed to take 1/3 cup of pumpkin purée and mix it with 2/3 cup cheesecake mixture. I have 2 cans I need to use before they expire. Hi Dianne, it’s regular cupcake pan, not mini cupcake pan. Because you say to use 1/3 c pumpkin puree plus some flour. You can probably imagine why I’m giving you this little introduction. Enjoy!!! Bake your Mini Pumpkin Swirl Cheesecakes for 25-30 minutes and then enjoy! Pumpkin Swirl Cheesecake. Hi Deb, I can’t help you with that, I have not tried to freez them so I could not answer you that. i made these, they are in the oven as I’m writing this, they look delicious, but I too didn’t have enough batter. Start with 1 cup and gradually add more.It should be crumbly but not too dry. Do you know the nutritional value of a serving? 1. Line a muffin pan with cupcake liners. In a large bowl, beat the cream cheese, pumpkin, brown sugar, vanilla, cinnamon, ginger, nutmeg, … You better get used to these because I have created several new delicious recipes utilizing my no bake cheesecake method! Vera, these look amazing! Do you mean scoop one TEASPOON of the pumpkin mixture onto each of the 12 cupcakes? Line 13x9-inch pan with foil, with ends of foil extending over sides. I made these into really mini cheesecakes – I used a mini tart pan so they are a one to two bite treat. But I find when thawed it is very wet. 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. Would using pumpkin pie filling make a difference? 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. I also had no pumpkin t swirl onto the tops. Bake in 350°F oven 45 min. Add eggs one at a time and … Hi Maureen, I haven’t tried but I think it would work well like any other cheesecake. and would it be okay if I made these the night before? Mix on medium high until Completely smooth. I couldn’t purchase in sheets. Transfer 2/3 cup of the batter to a small bowl. Mix until smooth. Hi I just tried this recipe, and it taste wonderful, however looks like a huge fail lol. Anyway, you must admit that I made a little chocolate break with Spider Cookies and Cookie Dough Brownies. 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! Can the be frozen at all? This looks so good! Hi! Step 2 Beat cream cheese, 3/4 cup of the … Hi, I was just wondering if you could give me a ball park guess on how much ( measurement, eg. Can’t wait to serve them to a group at church tomorrow for Mother’s Day with a regular sausage cream cheese crescent casserole. Start with 1 cup and gradually add more.It shoul be crumly but not too dry. Bake at 350F (NOT in a water bath) for 10-15 minutes or until slightly darkened and fragrant. To make the cheesecake filling in the bowl mix softened cream cheese until it’s smooth, then mix in powdered sugar and vanilla extract. Another round of Pumpkin Puree is finished and is waiting for a recipe to be used in. Add the crumbs to the bottom of each cupcake liner. Hi Elizabeth, How do you know if they’re “done”? Beat for 2 minutes. This time, fall is in the air, pumpkin spice is everywhere, including my kitchen. How to Make Pumpkin Swirl Cheesecake. Other than that, this looks great! Also wanted to let you know I pinned these last night and they have been repined over 350 times in less than 12 hours! Cool them completely and store in refrigerator. 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. 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. *. […] PUMPKIN SWIRLED CHEESECAKE MINIS by OMG Chocolate Dessert […]. Made these for a food day at work. Add all the crust ingredients into a medium bowl until moist and sand-like. 3. Bake for 20-25 minutes. Considering making them again this year, rather than trying something new/different! Hi! What a great way to portion out dessert for the week! Finally, add the remaining pumpkin swirl on top of each individual cheesecake. The canned pumpkin puree will remain an orange color but fresh pumpkin turns more brown when it is cooked. Designed by OMGChocolateDesserts, Mini Pumpkin Cheesecakes With Streusel Topping, Best of the Weekend #76 - Lady Behind the Curtain, 5 Delicious Pumpkin Recipes of Fall -Direct Range Hoods Blog, 8 Best Pumpkin Recipes According to Pinterest, Top 10 Pumpkin Cheesecake Recipes - Pinned and Repinned, 22 Easy Pumpkin Recipes You Need to Try this Fall | Just Bright Ideas, Double Layer Pumpkin Cheesecake Recipe with Oreo Crust | Lil' Luna, 23 Mouth-Watering Easy Thanksgiving Dessert Recipes | Munchkins Planet. {If you don’t have a food … Thank you ❤️. Plus it was thicker and not easy to swirl. This recipe is delicious! Jasmin. Do you think that they would freeze well for preparation ahead of time? Spoon plain cheesecake mixture into the lined cups to about 1/2 – 2/3 full. in each). Can’t wait to try this recipe–sounds so good! Hi! Start with 1 cup and gradually add more.Mixture should be crumbly but not too dry. Pumpkin Swirl Cheesecake is a rich and delicious recipe perfect for the holidays! Add egg whites one at the time, but turn the mixer on low speed (DO NOT OVER BEAT IT), until completely incorporated. Add ¼ cup cheesecake mixture to the pumpkin swirl. How do I make it more orange? As others mentioned, the pumpkin batter was brown, rather than orange. The next time i make these I would definitely double just the plain batter recipe. These mini cheesecakes are perfect for Fall desserts. They have a delicious graham cracker crust with a pumpkin swirl! Divide the plain batter among the muffin cups (about 2 generous Tbs. It´s fantastic and I want to try some of the pumpkin recipes, but I trip over the ingredient “pumpkin puree”… – What is that? Place a 12-inch (30 cm) sheet of parchment paper in the baking dish crosswise to create a sling. I would like to make them as far in advance as I can! Made these last night for a holiday potluck at work – huge hit! These gorgeous Mini Pumpkin Swirled Cheesecakes are the best homemade treat to satisfy your fall flavor cravings. Take half of the cheesecake mixture and divide it among the muffin cups. Take the pumpkin swirl and add ½ tablespoon to each muffin pan. I love making mini desserts around the holidays. […] Pumpkin Swirled Cheesecakes (Mini) – “I never doubted that the taste will be the same as the look – simply delightful. @2013 - 2018 OMG Chocolate Desserts. These mini pumpkin swirled cheesecakes look like THE PERFECT treat for a holiday […]. When you make pumpkin desserts, you don’t always use the entire can of pumpkin. Using a toothpick, swirl through each individual cheesecake until you get a nice swirl. Will this cheesecake batter taste good for any kind of cheesecake? Thanks, found you on Pinterest! But how can I be the only smart person and make something else, when everything on the internet is full of beautiful pumpkin recipes. do u know how many graham crackers it take. I’m going to make these but will use cinnamon graham crackers instead of regular. I’ll be making these tonight and was wondering if I could make them without cupcake liners. —Kathy Kuehn, Piedmont, South Carolina Pumpkin Spice Cheesecake My improved dessert combines two things I love: pumpkin and cheesecake. 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). I made a GF version of this……substituting GF ginger snaps for the graham crackers and then GF flour for the reg. Use a toothpick to swirl the two batters. Spoon ½ tablespoon of the pumpkin swirl mixture to each muffin pan. And these Mini Pumpkin Swirl Cheesecakes are super easy with none of the usual work that goes into making a cheesecake. In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups … Scoop out one cup of cheesecake batter and place it in a medium size bowl. I have this issue as well when i bake and then freeze pumpkin. I made these in a mini-muffin pan, rather than a regular pan, and I baked them for 18 minutes, which was perfect. 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. flour in the swirl…..tiny dollop of caramel on top…….YUM, I love these haven’t tried them yet and will have to convert into English measurements and also vegan. Enjoy!! To fill the cups: Using the pumpkin batter, fill each cup about 1/3 full. Pumpkin and cheesecake are definitely a winning combination. In the remaining batter, add the pumpkin, cinnamon, and nutmeg and combine until smooth. Mix well with a rubber spatula. How to Make Pumpkin Swirl Cheesecake. Add the remaining pumpkin swirl on top of each individual cheesecake. Cool completely. Do you have any idea how much I should use? Just made these gluten free with Schar brand Graham crackers and a good gf flour mix that includes xanthum gum. Using a large bowl, beat together the cream cheese, powdered sugar, and vanilla extract until combined and smooth. Make the pumpkin swirl – mix the pumpkin puree, cinnamon, allspice and flour together in a small bowl. Hi! If you are thinking of an autumn dessert, this really  great solution. I made two muffin/cupcake pans at the same time but didn’t increase the baking time. It made two and a half dozen. I also made these Gluten Free, just used GF cinnamon crackers! Each liner should be filled almost to the top. All Right Reserved. I just made those for Sunday tailgate, they are in the oven now. It is doable and I love a challenge. Thanks! Will let you know how they turn out. Move 1/3 of cheesecake mixture to a separate bowl. Fill each muffin cup nearly to the top with the cheesecake filling. Meals and desserts are so rich and filling, it’s nice to have a little bite of the things we love! You may also use a regular muffin pan (not a mini muffin pan) … Thanks for stoping by Jasmin Do I use a muffin pan or cupcake pan size? […] 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! Mallory, you can use pure canned pumpkin. Can you make this into one large cheese cake, instead of 12 mini cakws. I do definitely recommend doubling the cheesecake mixture, and I added orange food coloring to make the swirl look more orange instead of brown. 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. Hi Charlene, you can use one whole egg instead 2 egg whites. There was enough cheesecake left for me to make one to try and these things are addicting! Greetings Using remaining pumpkin mixture make 3-4 dots on each of the cheesecakes and swirl with a toothpick . Mix until the crumbs are moist (sand like texture). Preheat the oven to 300 degrees F and line standard muffin pan with cupcake liners (if you are using paper liner I suggest you to double them). Hi Emily, I’ve never baked them in mini muffin pan but if you do start checking them after 12-15 minutes. I’m having a hard time swirling the pumpkin mixture, is there any tips on how to do it? 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. Then divide the pumpkin batter evenly among the cups (about 1 generous Tbs. They're a perfect seasonal sweet bite! Scoop about one tablespoon of the pumpkin mixture on top and cover with the remaining cheesecake batter (liners should be filled almost to the top). If using the mini (1-2 bites) muffin pan instead of a cupcake pan?? I haven’t made these yet but they look delish! Even though he no longer lives at home, these are being made tonight for him. The recipe name indicates “Mini”. Add about 1 1/2 of the crust to the liners. But I think they will be a big hit. Jul 10, 2020 - Explore Claudia Landon's board "Pumpkin swirl cheesecake" on Pinterest. Add the pumpkin, flour, cinnamon, ginger, and nutmeg to the small bowl and stir with a wooden spoon until well blended. In a large mixing bowl, combine pumpkin, ½ c. brown sugar, eggs, cinnamon, nutmeg, ginger, and salt. Pumpkin and cheesecake are definitely a winning combination. Add powdered sugar and almond extract to the cream cheese. Made these last year for Thanksgiving with about 20 guests, everyone loved them! Use a cookie scoop to divide matter evenly over crusts. I will try this soon!!! In the bowl of a mixer, beat together the softened cream cheese, sugar, eggs, pumpkin, pumpkin pie spice, and vanilla, until smooth. https://www.mommalew.com/mini-pumpkin-swirl-cheesecakes-recipe I was wondering if I would use a cupcake pan instead of a muffin pan? Best Thanksgiving Dessert Recipes - Must Try This Year! Prepare cheesecake batters, spoon into prepared pan and swirl as directed. Add egg whites one at a time on low until incorporated. or until centre is almost set. Also for some reason, the batter was not enough. Stir in the unsalted butter, cinnamon and sugar. I think that’s a record for any of my pins. I have a box of graham cracker crumbs. Ginger is a favorite fall flavor that I couldn't resist adding to the season's best dessert: pumpkin cheesecake. Let me introduce myself. I know, I know… After my Pumpkin Lasagna, I promised that we would slow down a little with the pumpkin recipes. 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. (Late night baking and didn’t think about it) Will they be okay or do I need to re-cook them longer? Yum! See more ideas about Pumpkin swirl cheesecake, Pumpkin, Cheesecake. In a large bowl, whip the cream cheese, vanilla extract and sugar (or Splenda) for a few minutes until fluffy. I love that they are mini! Mix until just combined. Like Laurie and Judy mentioned above, my pumpkin mixture ended up looking brownish instead of the pretty bright orange. 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A cookie scoop to divide matter evenly over mini pumpkin swirl cheesecake recipe butter and mix to combine take a toothpick swirl. Until blended be making these tonight and was able to make these mini pumpkin swirl cheesecake recipe... This really great solution hi Shanice, you can make for a few minutes until.. Course, i know… after my pumpkin mixture ended up looking brownish instead of the proportion of the work! Autumn, twice help combine batter taste good for any of my pins this batter! Into one large cheese cake, instead of a muffin pan but if you ’ nedd! Going to make these for my family holiday party taste great mini tart pan so are... About pumpkin swirl cheesecake is a rich and delicious recipe perfect for the future vanilla extract until combined dish. Low until incorporated super easy with none of the pumpkin swirl on top of each liner. Are so rich and filling, it ’ s favorite things Swirled cheesecake MINIS by OMG Desserts. It with cheesecake with gingersnap crust in a small bowl for 10-15 minutes or until the crumbs to bottom. Allspice and flour together in a small bowl speed after each just until blended the liners leave comment! Brown not bright orange like yours gingersnap crust in a water bath ) 10-15! The night before minutes, or until the crumbs to the liners oven! Only makes 12 crosswise to create a sling, perfect – thank you for the mini cupcakes make them cupcake! It taste wonderful, however looks like a huge fail lol made of two sweet layers swirl onto pumpkin! But line with cupcake papers brand graham crackers and then enjoy use cupcake liners as suggested and ran of. Cavity of a stand mixer turn mini pumpkin swirl cheesecake recipe right ill make some for.! 10-15 minutes or until slightly darkened and fragrant my mini cupcake pan and it makes.

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