Try your hand at these super EZPZ homemade mini pumpkin cheesecakes! They are the perfect little sweet treat to kick off this fall season!
Ingredients for Crust
- 7 graham cracker sheets- crushed
- ½ tsp cinnamon
- 1 tbsp AOOC Pumpkin Pie Spice Balsamic (in stores only)
- 4 tbsp AOOC Butter Olive Oil
Ingredients for Cheesecake
- 16 oz. cream cheese-softened
- ¾ cup powdered sugar
- 2 tsp vanilla extract
- 2 egg whites
Ingredients for Pumpkin Swirl
- 1/3 cup pumpkin puree
- 1 tsp ground cinnamon
- 2 tsp all purpose flower
Directions
- Preheat the oven to 300 degrees F and line standard muffin pan with cupcake liners (if using paper liner we suggest doubling them)
- Crush the graham cracker sheets into fine crumbs. stir in the cinnamon and sugar, then add melted butter and mix with fork until the crumbs are evenly moistened.
- Place graham cracker crumb mixture in the bottom of each cupcake liner (about 1 heaping Tablespoon in each cup) and press down the crumbs, set aside.
- To make the cheesecake filling in the bowl mix softened cream cheese until it’s smooth, then mix in powdered sugar and vanilla extract. Mix until just combined. Add egg whites one at the time, but turn the mixer on low speed (DO NOT OVER BEAT IT), until completely incorporated.
- To make the pumpkin swirl: in 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. 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)
- Using remaining pumpkin mixture make 3=4 dots on each of the cheesecakes and swirl with a toothpick.
- Bake for 30 minutes (rotation the pan half way through the baking time)
- Cool them completely and store in refrigerator.
