Related Reading: 18 Great Thanksgiving Dessert Ideas That Aren’t Pie. Anyway, you must admit that I made a little chocolate break with Spider Cookies and Cookie Dough Brownies. I couldn’t add the second layer of plain batter. Get our Pumpkin Swirl Cheesecake recipe. When you make pumpkin desserts, you don’t always use the entire can of pumpkin. The creamy pumpkin bottom and the swirl of coffee whipped cream will have you grabbing another one in … Do I use a muffin pan or cupcake pan size? These mini salted caramel pumpkin cheesecakes are the ultimate Thanksgiving dessert. Thanks for stoping by Jasmin To make the pumpkin swirl: in a 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. Jan 29, 2019 - Explore Terri Whetstone's board "Pumpkin swirl brownie bites" on Pinterest. As others mentioned, the pumpkin batter was brown, rather than orange. Line a muffin pan with cupcake liners. How to Make Pumpkin Cheesecake Bites… I love making mini desserts around the holidays. Will for sure be keeping this recipe handy for the future! Whip it up in the evening, put it in the fridge overnight and it will be ready to go when you need it. I have graham cracker crumbs so how many cups will it be exactly? My oven won’t go down to 300, the lowest is 350 is there any adjustment in time to bake? Make the pumpkin swirl – mix the pumpkin puree, cinnamon, allspice and flour together in a small bowl. I couldn’t purchase in sheets. do u know how many graham crackers it take. Hi Vera, These Mini Pumpkin Swirl Cheesecakes are a family favorite of ours and I know you will love them too. I had a few problems with the recipe. I was looking for a good non-messy dessert for a large Halloween party and these are perfect! Add ¼ cup cheesecake mixture to the pumpkin swirl. 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. Another round of Pumpkin Puree is finished and is waiting for a recipe to be used in. The „under“ layer from Graham cracker crumbs, butter, sugar and cinnamon, and the „upper“ layer, a little thicker, made of creme cheese, sugar, flour, eggs, and of course, pumpkin puree. i was curious if you’ve ever baked them in a mini muffin pan? It was also kind of thick so hard to make the pretty swirls. Turtle Pumpkin Cheesecake. However, I added 6 or 7 drops of orange food coloring, and it made the pumpkin batter orange again (it was the color of pumpkin pie filling). I need to make 36 mini cakes. Cook on High Pressure for 10 minutes, … This recipe is delicious! Made these last year for Thanksgiving with about 20 guests, everyone loved them! Lined my mini cupcake pan with mini liners combined one cup graham cracker crumb with 4 tablespoons of butter and 4 tablespoons of sugar and pressed into the bottom of each liner. It’s creamy with the perfect amount of pumpkin on top of a homemade graham cracker crust! Mini Pumpkin Cheesecakes are the perfect dessert for any fall celebration! Do you have any idea how much I should use? Hi Brookie, you’ll nedd about 1 1/3 cup. Bake your mini pumpkin swirl cheesecakes for 25-30 minutes. Just made these gluten free with Schar brand Graham crackers and a good gf flour mix that includes xanthum gum. Bake at 325 degrees F for 1 hour or until center is almost set. Add ¼ cup cheesecake mixture to the pumpkin swirl. Be sure to scroll down to get the full printable recipe! In the remaining batter, add the pumpkin, cinnamon, and nutmeg … Not sure why this happened. Cut through the batters with a butter knife several times to create a marble effect. flour in the swirl…..tiny dollop of caramel on top…….YUM, I love these haven’t tried them yet and will have to convert into English measurements and also vegan. What a great way to portion out dessert for the week! Can the be frozen at all? So when I showed him this recipe and asked him if he wants me to make them for his birthday, there was an immediate YES.. This pumpkin swirl cheesecake features a delicious pumpkin spice swirl, rich and creamy cheesecake filling, a deliciously spiced and crunchy gingersnap cookie crust, and is topped with fresh whipped cream and salted caramel sauce. After a failed pumpkin muffin recipe last week for the girls’ preschool Halloween festivities, I whipped these little bites up in just 30 minutes. Of course, I never doubted that the taste will be the same as the look – simply delightful. If using the mini (1-2 bites) muffin pan instead of a cupcake pan?? Help! Made gluten free, with simple ingredients, you’ll love how delicious they are and how easy they are to make!. Hi Caryn, it sounds great.I think it would be great with cinnamon graham crackers , […] Mini Pumpkin Swirled Cheesecakes by OMG Goodness. Do you think that they would freeze well for preparation ahead of time? I’ll be making these tonight and was wondering if I could make them without cupcake liners. Will let you know how they turn out. I was wondering if I would use a cupcake pan instead of a muffin pan? Next to pumpkin and spice, pumpkin and cream cheese come together deliciously in muffins, bread, and oh yeah, these beyond beautiful pumpkin swirl cheesecake … Enjoy!!! You can make your own pumpkin puree, cut pumpkin in slices, bake in the oven about 40 minutes(until it’s soft), peel off and blend in food procesor, strain it and you can store it in the fridge for a week, or place in the freezer and you can keep it for months. My other son is taking them down to him tomorrow.With a batch of my Chili and cornbread. Plus it was thicker and not easy to swirl. I will try this soon!!! Congratulations on being featured on Best of the Weekend! Crush graham crackers until they are fine crumbs. Please do not overbeat the mixture. The canned pumpkin puree will remain an orange color but fresh pumpkin turns more brown when it is cooked. Add the crumbs to the bottom of each cupcake liner. Thanks for the recipe! 16 oz of cream cheese seems generous if only using mini pans. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Designed by OMGChocolateDesserts, Mini Pumpkin Cheesecakes With Streusel Topping, Best of the Weekend #76 - Lady Behind the Curtain, 5 Delicious Pumpkin Recipes of Fall -Direct Range Hoods Blog, 8 Best Pumpkin Recipes According to Pinterest, Top 10 Pumpkin Cheesecake Recipes - Pinned and Repinned, 22 Easy Pumpkin Recipes You Need to Try this Fall | Just Bright Ideas, Double Layer Pumpkin Cheesecake Recipe with Oreo Crust | Lil' Luna, 23 Mouth-Watering Easy Thanksgiving Dessert Recipes | Munchkins Planet. And these Mini Pumpkin Swirl Cheesecakes are super easy with none of the usual work that goes into making a cheesecake. This was because of the proportion of the spice (which is brown) to the pumpkin purée. Do you use a mini cupcake pan and it only makes 12? Do you know the nutritional value of a serving? I cut all the ingredients in half and was able to make 48 mini (bite size) cheesecakes using a graham cracker crust. Does No Bake Cheesecake need to be refrigerated? They have a delicious graham cracker crust with a pumpkin swirl! Add another tablespoon of the pumpkin mixture on top of the plain. Let cheesecake stand in oven, with door closed, 30 minutes. Swirl pumpkin bites batter and cream cheese filling using toothpick or skewer. https://www.delish.com/.../recipes/a55032/pumpkin-cheesecake-bites-recipe For the water bath, place cheesecake pan inside of a larger pan. Crushed the graham cracker sheets into fine crumbs, stir in the cinnamon and sugar, then add melted butter and mix with the fork until the crumbs are evenly moistened. Preheat oven to 320 degrees. Mix until just combined. Thank you ❤️. I made these into really mini cheesecakes – I used a mini tart pan so they are a one to two bite treat. Stir in the unsalted butter, cinnamon and sugar. But I find when thawed it is very wet. Add pumpkin, vanilla, nutmeg, cinnamon, and cloves. Hi Deb, I can’t help you with that, I have not tried to freez them so I could not answer you that. I can’t wait to make these tomorrow! It made two and a half dozen. Take the pumpkin swirl and add ½ tablespoon to each muffin pan. Scoop about one tablespoon of the pumpkin mixture on top and cover with the remaining cheesecake batter (liners should be filled … A little pumpkin cheesecake swirl adds some fall flavor to make these bites stand out from the rest. Will this cheesecake batter taste good for any kind of cheesecake? HI Melissa, it’s regular muffin pan size. This will give the pie that beautiful marbled look. Hi Kris, how long did you put it in the oven and at what temp for the mini cupcakes? Take half of the cheesecake mixture and divide it among the muffin cups. I was wondering how did you get the top so smooth and how come my pumpkin purée came out more brown than your lovely orange colorcolor. I made two muffin/cupcake pans at the same time but didn’t increase the baking time. Mix until smooth. Hi Emily, I’ve never baked them in mini muffin pan but if you do start checking them after 12-15 minutes. I only have graham crumbs! and would it be okay if I made these the night before? I made a GF version of this……substituting GF ginger snaps for the graham crackers and then GF flour for the reg. Spoon the pumpkin and cream cheese batters alternately over the crust. Yes. Is there a way you can use canned pumpkin instead? If you are thinking of an autumn dessert, this really great solution. I can’t wait to make these for my boyfriend’s family. 7 / 17. Mix until the crumbs are moist (sand like texture). Pour pumpkin batter into prepared crust. 2. HI Shannon, you’ll need about 1 1/3 cup. I made these in a mini-muffin pan, rather than a regular pan, and I baked them for 18 minutes, which was perfect. Try my Classic Cheesecake Recipe with step-by-step instructions, or this delicious Pecan Pie Cheesecake! Hi Shanice, you’ll need about 1 1/3 cup. Hi Dianne, it’s regular cupcake pan, not mini cupcake pan. I also had no pumpkin t swirl onto the tops. I have a box of graham cracker crumbs. I think that’s a record for any of my pins. Best Thanksgiving Dessert Recipes - Must Try This Year! I haven’t made these yet but they look delish! This information will not be used for any purpose other than enabling you to post a comment. Also for some reason, the batter was not enough. Thanks for the recipe! With the mixer running, slowly add in white chocolate in a steady stream (or steady blobs). That’s when this delicious (and beautiful) cheesecake re-enters our world. Thanks. Can’t wait to serve them to a group at church tomorrow for Mother’s Day with a regular sausage cream cheese crescent casserole. As Judy mentioned, my swirl does look more brown not bright orange like the original recipe. Keto Pumpkin Cheesecake Bites — After you’ve poured the batter into your muffin tin, swirl in a small amount of sugar-free pumpkin puree and keto maple syrup with a toothpick. Remove 1-1/2 cups of the batter; place in small bowl. This looks absolutely divine! I filled the cupcake liners as suggested and ran out of the cheesecake batter after doing 9 of them. Add eggs, one at a time, mixing on low speed after each addition just until blended. Is that because of the cinnamon? (Don’t forget the little parchment paper tabs to make removal of the cheesecakes easier once frozen.) Will let you know how they turn out. https://www.mommalew.com/mini-pumpkin-swirl-cheesecakes-recipe Start with 1 cup and gradually add more.It shoul be crumly but not too dry. With this pumpkin swirl cheesecake every bite is tasty (and pretty). If you are thinking of an autumn dessert, this really great solution. Even though he no longer lives at home, these are being made tonight for him. How long do Cheesecake … Line a 12 cup standard muffin tin with paper liners. Hi Rose, triple the recipe. I have 2 cans I need to use before they expire. LOVE this dessert! Try to use something thicker than toothpicks(wooden stick, spicky knife or something like that). And if so how long did you bake them? Not sure if they will make it to thanksgiving because everyone won’t stop eating them! Spoon dollops of the reserved cream cheese mixture onto the pumpkin mixture. Those swirls of pumpkin and cream cheese just draw me in with their looks and then after one bite, I’m hooked! Pour mixture on top of the crust. I have to give my husband credit for this cheesecake. Am baking it now. Stir in the unsalted butter, cinnamon and sugar. He found a recipe like it and asked if I could make it for him. Hi! Mix 2/3 C of the cheesecake mixture. Can you make this into one large cheese cake, instead of 12 mini cakws. 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