Friday, October 28, 2011
Mini Pumpkin Swirl Cheesecakes
7 graham cracker sheets
1/2 teaspoon ground cinnamon
2 Tablespoons sugar
4 Tablespoons unsalted butter, melted
2 8oz pks cream cheese, softened
2/3 cup sugar
2 teaspoons vanilla
2 eggs, at room temperature and lightly beaten
1/2 cup sour cream
1/3 cup pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon allspice
2 Tablespoons + 1/4 teaspoon all purpose flour
1.Preheat oven to 300 degrees F. Line a cupcake pan with cupcake liners. Set aside
2.In a food processor, grind up the graham cracker sheets into fine crumbs. If you don’t have a food processor, place the graham crackers in a plastic bag and crush them with a rolling pin.
Place the graham cracker crumbs in a bowl. Add in the ground cinnamon and sugar.
Melt the butter and add it to the graham cracker crumbs.
3.Put 1/2 Tablespoon of the graham cracker crumb mixture in the bottom of each cupcake liner. Press down the crumbs with your hand. Set aside.
5.Add in the sugar and vanilla extract. Mix until just combined.
6.In a separate bowl, crack the eggs and lightly beat them. Slowly add in the eggs and mix in order to combine the ingredients. Use a spatula to scrap down the sides and fully incorporate the ingredients.
Now add in the sour cream and mix until the cheesecake mixture is smooth.
8.In order to fill up the cupcake liners, I use a cookie dough scooper which helps in filling up the cupcake liners evenly. Fill each cupcake liner with 1 scoop of cheesecake batter. Each cupcake liner should be filled almost to the top.
9.Now place 2 dots of pumpkin batter onto of the cheesecake batter. I use a 1/8 teaspoon to scoop the pumpkin batter. Use a toothpick, knife to swirl the two batters.
* This recipe makes 36-40 mini cheesecakes or 16-20 regular size cupcake size cheesecakes. I made mini ones for a party that I was going to so it was more of a finger food :) and with the extra batter made a few regular muffin size ones.