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Mini Pumpkin Swirl Cheesecake

A velvety cheesecake with hints of cinnamon and nutmeg, perfect for autumn nights or Thanksgiving gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup Graham Cracker Crumbs Finely crushed
  • 1/4 cup Granulated Sugar
  • 1/2 cup Unsalted Butter Melted
Filling
  • 16 ounces Cream Cheese Softened
  • 1 cup Granulated Sugar
  • 2 large Eggs At room temperature
  • 1 teaspoon Vanilla Extract Pure
  • 1 cup Pumpkin Puree 100% pure
  • 1/4 cup Granulated Sugar For pumpkin swirl
  • 1 teaspoon Pumpkin Pie Spice
  • 1 cup Heavy Cream Cold for whipping
  • 1 teaspoon Cinnamon Ground
  • 1 pinch Nutmeg Freshly grated

Method
 

Prepare the crust
  1. Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan.
Mix the cheesecake filling
  1. In a large mixing bowl, beat together cream cheese until smooth and creamy. Gradually add in granulated sugar, mixing until well combined. Add eggs one at a time, scraping down the sides of the bowl. Stir in vanilla extract.
Create the pumpkin swirl
  1. In a separate bowl, combine pumpkin puree, pumpkin pie spice, and sugar. Whisk together until smooth.

Notes

This cheesecake is perfect for fall gatherings and can be served with whipped cream on top.