Mini Pumpkin Swirl Cheesecakes

• Vegetarian

• Produce

  • 1/4 cup Pumpkin puree

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Pumpkin pie spice
  • 1/4 cup Sugar
  • 1 tsp Vanilla

• Snacks

  • 1/2 cup Graham cracker crumbs

• Dairy

  • 3 tbsp Butter
  • 8 oz Cream cheese

Found on cincyshopper.com

Description

Ingredients

• 1/4 cup Pumpkin Puree
• 1 tsp Pumpkin Pie Spice
• 1/2 cup Graham Cracker crumbs
• 3 tbsp melted Butter
• 8 oz softened Cream Cheese
• 1/4 cup Sugar
• 1 Egg
• 1 tsp Vanilla

Directions

• Pre-heat oven to 350.
• Place paper liners in 9 cups of muffin pan or grease cheesecake pan.
• Mix together graham cracker crumbs and melted butter mixing well.
• Divide between the cups, pressing gently to flatten.
• Cream together the cream cheese and sugar until creamy.
• Add in the egg and the vanilla and mix until blended.
• Move 1/3 of cheesecake mixture to a seperate bowl.
• Add pumpkin and pumpkin pie spice to seperated mixture and stir until blended.
• Spoon plain cheesecake mixture into the lined cups to about 1/2 - 2/3 full.
• Put a tablespoon of pumpkin cheesecake mixture into each and gently swirl with a toothpick or knife.
• Bake for 20-25 minutes.
• Allow to cool completely in pan.
• Remove from pan and refrigerate at least 1 hour.