Mini Pumpkin Swirl Cheesecakes

Crust
7 graham cracker sheets
1/2 teaspoon ground cinnamon
2 Tablespoons sugar
4 Tablespoons unsalted butter, melted
Cheesecake Mixture

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
Pumpkin Mixture

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.

4.In a bowl of a stand mixer with the paddle attachment mix the softened cream cheese on medium high speed for about 3 minutes. The cream cheese should be smooth without lumps.
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.

7.To make the pumpkin mixture, combine the pumpkin puree, ground cinnamon, ground nutmeg, ground ginger, allspice and flour. Add 2/3 cup of the cheesecake mixture to the pumpkin mixture. Stir with a spatula until the two batters are completely combined and there are no lumps.

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.

10.Bake the Mini Pumpkin Swirl Cheesecakes for about 27-30 minutes at300 degrees F. Rotate the pan half way through the baking time.

11.Once the cheesecake are done baking, cool them completely in the refrigerator overnight. (keep them in the cupcake baking pan)

* 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.