Description
Delightful individual cheesecakes with a creamy pumpkin swirl, perfect for fall gatherings.
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup canned pumpkin puree
- 1/2 tsp pumpkin pie spice
- 1/4 tsp ground cinnamon
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F. Line a muffin tin with 12 liners.
- Mix graham cracker crumbs and melted butter. Press 1 tbsp into each liner to form crust.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla.
- Divide batter in half. Mix pumpkin puree and spices into one half.
- Spoon plain and pumpkin batters alternately into liners. Swirl with a toothpick.
- Bake for 20-25 minutes until set. Cool completely before refrigerating for 2 hours.
Notes
You can customize the seasonings to taste.