Those swirls of pumpkin and cream cheese just draw me in with their looks and then after one bite, I’m hooked! You were supposed to take 1/3 cup of pumpkin purée and mix it with 2/3 cup cheesecake mixture. These gorgeous Mini Pumpkin Swirled Cheesecakes are the best homemade treat to satisfy your fall flavor cravings. 15 Best Thanksgiving Dessert Ideas - Holiday Dessert Recipes, Tasty Thanksgiving Desserts - 15 Thanksgiving Dessert Recipes, Copyright © 2020 Momma Lew | Trellis Framework by Mediavine, Domino Confectioners 10-x Powdered Sugar, 1 Pound Box (Pack of 2), Watkins Original Gourmet Baking Vanilla Extract, Gifbera Natural Standard Cupcake Liners Odorless Paper Baking Cups 400-Count, 15 Camping Must Haves for a Fun & Safe Trip, pumpkin swirl and add ½ tablespoon to each muffin. I was looking for a good non-messy dessert for a large Halloween party and these are perfect! I also made these Gluten Free, just used GF cinnamon crackers! I just made those for Sunday tailgate, they are in the oven now. Hi Erin,you’ll need about 1 1/3 cup. 2. Hi I just tried this recipe, and it taste wonderful, however looks like a huge fail lol. thanks. Is that a “thing” that you can buy or must I prepare the puree by my own? You should’ve had more than enough to do a tablespoon in each cheesecake. I don’t know if this post is still active, but I wanted to try to make these for Thanksgiving this year. 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. Do you know the nutritional value of a serving? Press down firmly on the crumbs. Mix until smooth. Preheat oven to 350 degrees. It is doable and I love a challenge. Keto Pumpkin Cheesecake Bites — After you’ve poured the batter into your muffin tin, swirl in a small amount of sugar-free pumpkin puree and keto maple syrup with a toothpick. In the remaining batter, add the pumpkin, cinnamon, and nutmeg … I love making mini desserts around the holidays. This is my favorite part, because the pattern of the pumpkin looks like a tiny tropical storm seen by radar. This Pumpkin Cheesecake is a festive spin on classic cheesecake that’s perfect for Thanksgiving or Christmas dessert. Topped with a swirl … Let’s face it, pumpkin season is here so it is perfectly appropriate to add a little pumpkin into everything, including brownies. Add all the pumpkin cheesecake ingredients into a medium bowl and combine until smooth. With the mixer running, slowly add in white chocolate in a steady stream (or steady blobs). As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. But I think they will be a big hit. Hi Kris, how long did you put it in the oven and at what temp for the mini cupcakes? They aren’t as pretty but they taste great. Why are my Pumpkin Cheesecake Bites not Firm? Because you say to use 1/3 c pumpkin puree plus some flour. I only have graham crumbs! You can probably imagine why I’m giving you this little introduction. These mini pumpkin swirled cheesecakes look like THE PERFECT treat for a holiday […]. Pack the crust into a muffin tin, and drizzle the filling on top! Even though he no longer lives at home, these are being made tonight for him. As others mentioned, the pumpkin batter was brown, rather than orange. Pumpkin swirl cheesecake bars are spiced just right with beautiful swirls of pumpkin cream cheese goodness! Bake for 30 minutes (rotating the pan half way through the baking time). Swirl pumpkin bites batter and cream cheese filling using toothpick or skewer. Considering making them again this year, rather than trying something new/different! I love that they are mini! This was because of the proportion of the spice (which is brown) to the pumpkin purée. 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.. 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. “Mini” means it’s not regular sized cake. 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. Hi Charlene, you can use one whole egg instead 2 egg whites. i dont use sugar-can i substitute honey or maple syrup?? Take half of the cheesecake mixture and divide it among the muffin cups. Cook on High Pressure for 10 minutes, … Add remaining cheesecake mixture to the muffin pan. What a great way to portion out dessert for the week! Hi Dianne, it’s regular cupcake pan, not mini cupcake pan. A lot of friends are very intimidated by making cheesecake, but it really isn’t all that difficult at all. I haven’t made these yet but they look delish! With this pumpkin swirl cheesecake every bite is tasty (and pretty). Full of delicious Fall flavors, these mini cheesecakes have a crunchy gingersnap crust and a smooth and creamy pumpkin cheesecake filling all drenched in a rich homemade salted caramel. I used canned pumpkin purée because that’s all I had in the pantry. Add egg whites one at a time on low until incorporated. I love this idea, but I don’t like pumpkin, is there something else you can replace it with? For the water bath, place cheesecake pan inside of a larger pan. Thanks! i want to try taking them to my Quaker meeting Sunday. Hi Maureen, I haven’t tried but I think it would work well like any other cheesecake. This information will not be used for any purpose other than enabling you to post a comment. And as i mentioned, over these tasty cups, on the top, a beautiful layer of pumpkin swirl was sparkling. Make the cheesecake filling - add room temperature cream cream to a bowl of a stand mixer. I was wondering why just egg whites, instead of whole eggs? If you are thinking of an autumn dessert, this really great solution. These Pumpkin Cheesecake Bites are actually a refresh of a recipe that we originally shared many years ago. 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). Cut through the batters with a butter knife several times to create a marble effect. Enjoy!!! Congratulations on being featured on Best of the Weekend! I have graham cracker crumbs so how many cups will it be exactly? Is there any reason besides “health” that you are using 2 egg whites instead of 1 whole egg? Mix until just combined. Line a 12 cup standard muffin tin with paper liners. Should I triple the recipe. do u know how many graham crackers it take. Add powdered sugar and almond extract to the cream cheese. […] Pumpkin Swirled Mini Cheesecakes – OMG Chocolate Desserts […]. *. Spread that right over the top of the brownies and then dollop on the reserved … Pumpkin and cheesecake are definitely a winning combination. Thanks for stopping by! Hi! Whip it up in the evening, put it in the fridge overnight and it will be ready to go when you need it. Recipe sounds wonderful..any idea how long to bake Will this cheesecake batter taste good for any kind of cheesecake? Line a muffin pan with cupcake liners. Be careful to only mix long enough for all the ingredients to be combined. 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. Thanks for stoping by Jasmin Do you have any idea how much I should use? Hi Brookie, you’ll nedd about 1 1/3 cup. Mix until smooth. I haven’t tried it with pumpkin pie filling.Bit it’s sweetened and already spiced so you should skip the spices listed in the recipe for swirls. Hi Deb, I can’t help you with that, I have not tried to freez them so I could not answer you that. I always make it for his birthday, and my young daughter loves to help. Can’t wait to try this recipe–sounds so good! Made gluten free, with simple ingredients, you’ll love how delicious they are and how easy they are to make!. Why did my swirl mixture come out more brown, not bright orange like yours? And if so how long did you bake them? I have a bunch of pumpkin puree in my freezer and would like to use it. Start with 1 cup and gradually add more.Mixture should be crumbly but not too dry. your batter is probably too thick. I have a box of graham cracker crumbs. Does No Bake Cheesecake need to be refrigerated? Will for sure be keeping this recipe handy for the future! Spiced Pumpkin-Swirl Cheesecake. Mix until the crumbs are moist (sand like texture). https://www.mommalew.com/mini-pumpkin-swirl-cheesecakes-recipe Preheat oven to 320 degrees. it’s a process but I love using fresh pumpkin in my Thanksgiving pies. Yes. This no-bake pumpkin cheesecake is SO GOOD. Fall has arrived and we’re all in a mad dash to bake all the fall things like jalapeño cheddar bread and apple cider donuts. 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. Taste of Home has the best pumpkin cheesecake recipes from real cooks, featuring reviews, ratings, how-to videos and tips. These mini salted caramel pumpkin cheesecakes are the ultimate Thanksgiving dessert. I think it would freeze well. Using remaining pumpkin mixture make 3-4 dots on each of the cheesecakes and swirl with a toothpick . It was also kind of thick so hard to make the pretty swirls. Would using pumpkin pie filling make a difference? Try my Classic Cheesecake Recipe with step-by-step instructions, or this delicious Pecan Pie Cheesecake! Plus it was thicker and not easy to swirl. But no matter, the idea is there and I will try my version and we will see what comes out of it. Start with 1 cup and gradually add more.It shoul be crumly but not too dry. Hi Emily, I’ve never baked them in mini muffin pan but if you do start checking them after 12-15 minutes. Let me introduce myself. Other than that, this looks great! I filled the cupcake liners as suggested and ran out of the cheesecake batter after doing 9 of them. Put it in an airtight container and save it for recipes just like this one! A little pumpkin cheesecake swirl adds some fall flavor to make these bites stand out from the rest. Stir in the unsalted butter, cinnamon and sugar. Use a butter knife to swirl together. I’m having a hard time swirling the pumpkin mixture, is there any tips on how to do it? Then top with a dollop of pumpkin mixture, and swirl, swirl, swirl! Can’t wait to serve them to a group at church tomorrow for Mother’s Day with a regular sausage cream cheese crescent casserole. Add another tablespoon of the pumpkin mixture on top of the plain. Hi Rita, I haven´t tried, but this could be transformed into regular cheesecake,but you will need to double the recipe. Remove 1-1/2 cups of the batter; place in small bowl. If you are thinking of an autumn dessert, this really  great solution. They look pretty good, but I will say there is no way to prep in 20 minutes. How long do you think you would you cook these if you made them in a mini muffin tin? I have 2 cans I need to use before they expire. I ♥ your blog!!! Use a knife to swirl the cream cheese mixture into the pumpkin mixture in an S-shaped motion. Pumpkin Swirl Cheesecake. Well, I didn’t want for it to wait too long, and here is the real dessert for it – Pumpkin Swirled Cheesecakes. […] PUMPKIN SWIRLED CHEESECAKE MINIS by OMG Chocolate Dessert […]. i made these, they are in the oven as I’m writing this, they look delicious, but I too didn’t have enough batter. No need to bake it! Add the crumbs to the bottom of each cupcake liner. Related Reading: 18 Great Thanksgiving Dessert Ideas That Aren’t Pie. If they turn out right ill make some for Halloween. Meals and desserts are so rich and filling, it’s nice to have a little bite of the things we love! I know this from making fresh pumpkin pies. Add the crumbs to the bottom of each cupcake liner. Also for some reason, the batter was not enough. To make the cheesecake filling in the bowl mix softened cream cheese until it’s smooth, then mix in powdered sugar and vanilla extract. Also wanted to let you know I pinned these last night and they have been repined over 350 times in less than 12 hours! I had a few problems with the recipe. Spoon the pumpkin and cream cheese batters alternately over the crust. Hi Vera, Turn oven off. Did you still do them at 300 degree oven? Spoon dollops of the reserved cream cheese mixture onto the pumpkin mixture. 7 / 17. Do you think that they would freeze well for preparation ahead of time? I wanted to make something to bring for thanksgiving that wasn’t the usual pumpkin pie. Mix until the crumbs are moist (sand like texture). Will let you know how they turn out. But how can I be the only smart person and make something else, when everything on the internet is full of beautiful pumpkin recipes. Try to use something thicker than toothpicks(wooden stick, spicky knife or something like that). Hi Rose, triple the recipe. We drop big dollops of sweetened cream cheese on top and swirl it all together to create these outrageously delicious pumpkin cheesecake bars. I’m confused because it says muffin but line with cupcake papers. Take the pumpkin swirl and add ½ tablespoon to each muffin pan. Hi Bee, cool it to room temperature (about an hour). In a food processor, combine the cream cheese, 3/4 cup sugar, and vanilla. Hi! 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. Will let you know how they turn out. Bake at 325 degrees F for 1 hour or until center is almost set. They are delish though! And it's really easy to make! How to Make Pumpkin Cheesecake Bites… Anyway, you must admit that I made a little chocolate break with Spider Cookies and Cookie Dough Brownies. Start with 1 cup and gradually add more.It should be crumbly but not too dry. They combine all the flavors of pumpkin pie in a delicious bite-sized treat. Taste of Home. Hi Alaina, start checking them after 15-20 mins. I can’t wait to make these tomorrow! (Don’t forget the little parchment paper tabs to make removal of the cheesecakes easier once frozen.) I recently served this to my pumpkin-loving best friend and as she finished her first bite she confirmed what I already knew as she said: "this is the best cheesecake I've ever tasted." See more ideas about pumpkin recipes, dessert recipes, pumpkin. This recipe is delicious! I was wondering if I would use a cupcake pan instead of a muffin pan? Hi, I was just wondering if you could give me a ball park guess on how much ( measurement, eg. Hi! Is there a way you can use canned pumpkin instead? 1. i was curious if you’ve ever baked them in a mini muffin pan? Thanks, found you on Pinterest! All Right Reserved. I’m so happy you’re here! I am Vera, the food blogger behind Oh My Goodness Chocolate Desserts. 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. They're a perfect seasonal sweet bite! These cheesecakes start with a sweet graham cracker crust and are filled with pumpkin cheesecake, whipped cream, and a sprinkle of cinnamon on top. @2013 - 2018 OMG Chocolate Desserts. Please leave a comment on the blog or share a photo on Pinterest. Do you use a mini cupcake pan and it only makes 12? Thanks for the recipe! I have this issue as well when i bake and then freeze pumpkin. Vera, these look amazing! For Thanksgiving or Christmas dessert about an hour ) 20 minutes i know, i ’ having... 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