I also had no pumpkin t swirl onto the tops. My oven won’t go down to 300, the lowest is 350 is there any adjustment in time to bake? This recipe is a little more involved than others, but the result is worth every luscious bite! No need to bake it! Special dietary restrictions and I love all things either pumpkin or cheesecake! Looking for more cheesecake recipes? If you are thinking of an autumn dessert, this really great solution. Start with 1 cup and gradually add more.Mixture should be crumbly but not too dry. How long did you cook them for? I will try this soon!!! “Mini” means it’s not regular sized cake. HI Shannon, you’ll need about 1 1/3 cup. —Monika Walsh, Monterey, California. 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). Start with 1 cup and gradually add more.Mixture should be crumbly but not too dry. Should I triple the recipe. I think that’s a record for any of my pins. Hi Kris, how long did you put it in the oven and at what temp for the mini cupcakes? Thanks, found you on Pinterest! Line a 12 cup standard muffin tin with paper liners. You should’ve had more than enough to do a tablespoon in each cheesecake. Add the remaining pumpkin swirl on top of each individual cheesecake. […] PUMPKIN SWIRLED CHEESECAKE MINIS by OMG Chocolate Dessert […]. Use a knife to swirl the cream cheese mixture into the pumpkin mixture in an S-shaped motion. Taste of Home. Do you have any suggestions on how I can make it work in this recipe? And as i mentioned, over these tasty cups, on the top, a beautiful layer of pumpkin swirl was sparkling. it’s a process but I love using fresh pumpkin in my Thanksgiving pies. Get Recipe. […] Pumpkin Swirled Cheesecakes (Mini) – “I never doubted that the taste will be the same as the look – simply delightful. I have this issue as well when i bake and then freeze pumpkin. Spread 1 cup of cheesecake filling onto warm graham cracker crust and level with a spatula. Why did my swirl mixture come out more brown, not bright orange like yours? There was enough cheesecake left for me to make one to try and these things are addicting! Remove 1-1/2 cups of the batter; place in small bowl. This Pumpkin Cheesecake is a festive spin on classic cheesecake that’s perfect for Thanksgiving or Christmas dessert. […] Pumpkin Swirled Mini Cheesecakes – OMG Chocolate Desserts […]. It is doable and I love a challenge. Try my Classic Cheesecake Recipe with step-by-step instructions, or this delicious Pecan Pie Cheesecake! i want to try taking them to my Quaker meeting Sunday. Start with 1 cup and gradually add more.It shoul be crumly but not too dry. I made two muffin/cupcake pans at the same time but didn’t increase the baking time. Hello and welcome to my kitchen!!! and would it be okay if I made these the night before? I know, I know… After my Pumpkin Lasagna, I promised that we would slow down a little with the pumpkin recipes. That’s when this delicious (and beautiful) cheesecake re-enters our world. These mini cheesecakes are perfect for Fall desserts. Just put it in the fridge and forget about it! These Pumpkin Cheesecake Bites are actually a refresh of a recipe that we originally shared many years ago. I use only egg whites to get clean white color of the cake. Like Laurie and Judy mentioned above, my pumpkin mixture ended up looking brownish instead of the pretty bright orange. I love making mini desserts around the holidays. I made a GF version of this……substituting GF ginger snaps for the graham crackers and then GF flour for the reg. These gorgeous Mini Pumpkin Swirled Cheesecakes are the best homemade treat to satisfy your fall flavor cravings. The last thing would be good, I have enough pumpkins here to survive the autumn, twice! It was also kind of thick so hard to make the pretty swirls. I also made these Gluten Free, just used GF cinnamon crackers! As Judy mentioned, my swirl does look more brown not bright orange like the original recipe. It´s fantastic and I want to try some of the pumpkin recipes, but I trip over the ingredient “pumpkin puree”… – What is that? It made two and a half dozen. Anyway, you must admit that I made a little chocolate break with Spider Cookies and Cookie Dough Brownies. I have to give my husband credit for this cheesecake. HI Melissa, it’s regular muffin pan size. These Mini Pumpkin Swirl Cheesecakes are a family favorite of ours and I know you will love them too. Will let you know how they turn out. Hi Vera, Let cheesecake stand in oven, with door closed, 30 minutes. Add ¼ cup cheesecake mixture to the pumpkin swirl. Is that because of the cinnamon? Pumpkin and cheesecake are definitely a winning combination. They're a perfect seasonal sweet bite! Looking for recipes for pumpkin cheesecakes? Thanks for stoping by Jasmin Those swirls of pumpkin and cream cheese just draw me in with their looks and then after one bite, I’m hooked! https://www.mommalew.com/mini-pumpkin-swirl-cheesecakes-recipe Enjoy!!! I made these into really mini cheesecakes – I used a mini tart pan so they are a one to two bite treat. I was looking for a good non-messy dessert for a large Halloween party and these are perfect! Put it in an airtight container and save it for recipes just like this one! Take the pumpkin swirl and add ½ tablespoon to each muffin pan. Preheat the oven to 300 degrees F and line standard muffin pan with cupcake liners (if you are using paper liner I suggest you to double them). Scoop about one tablespoon of the pumpkin mixture on top and cover with the remaining cheesecake batter (liners should be filled … […] Pumpkin Swirled Cheesecake from  OMG Chocolate Desserts […], […] The fabulous swirl on these mini pumpkin cheesecakes is easier to do than I thought it would be, and I love individual cheesecakes because you don’t have to share! Make the cheesecake filling - add room temperature cream cream to a bowl of a stand mixer. How to Make Pumpkin Cheesecake Bites… 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. Thanks so much! Thanks for the recipe! Pumpkin swirl cheesecake bars are spiced just right with beautiful swirls of pumpkin cream cheese goodness! Pumpkin Swirl Cheesecake ingredients. Please do not overbeat the mixture. Full of delicious Fall flavors, these mini cheesecakes have a crunchy gingersnap crust and a smooth and creamy pumpkin cheesecake filling all drenched in a rich homemade salted caramel. I strain it before I freeze AND I strain it after I defrost, with a coffee filter and strainer, to get all the eater out. Pack the crust into a muffin tin, and drizzle the filling on top! I was wondering if I would use a cupcake pan instead of a muffin pan? How do you know if they’re “done”? Best Thanksgiving Dessert Recipes - Must Try This Year! I made ahead and froze for two weeks and they were still just as tasty.Now I’m going to try them with the crust made from Trader Joes Speculoos (gingersnap cookies) instead of graham. Hi Brookie, you’ll nedd about 1 1/3 cup. Line a muffin pan with cupcake liners. With this pumpkin swirl cheesecake every bite is tasty (and pretty). Use a tablespoon to spoon 2 scoops of the plain cheesecake mixture into the crust. Mix 2/3 C of the cheesecake mixture. Will for sure be keeping this recipe handy for the future! They are delish though! Hi, I was just wondering if you could give me a ball park guess on how much ( measurement, eg. Spoon the pumpkin and cream cheese batters alternately over the crust. Hi Rita, I haven´t tried, but this could be transformed into regular cheesecake,but you will need to double the recipe. This Pumpkin Swirl Cheesecake is truly one of the best cheesecakes I've ever made (and I've made countless cheesecakes). Hi I just tried this recipe, and it taste wonderful, however looks like a huge fail lol. Bake for 30 minutes (rotating the pan half way through the baking time). Thanks! Add the pumpkin, sweetener, pumpkin … Add the eggs one by one and process until smooth. 1 cup) graham there was. Hi Chauntelle,you can use cupcake pan and you can store them for a few days in the fridge. Add eggs, one at a time, mixing on low speed after each addition just until blended. Greetings Let me introduce myself. Add another tablespoon of the pumpkin mixture on top of the plain. Plus it was thicker and not easy to swirl. Congratulations on being featured on Best of the Weekend! Pumpkin Swirl Cheesecake. Other than that, this looks great! I would like to make them as far in advance as I can! Add egg whites one at the time, but turn the mixer on low speed (DO NOT OVER BEAT IT), until completely incorporated. Do you mean scoop one TEASPOON of the pumpkin mixture onto each of the 12 cupcakes? Thank you ❤️. Vera, these look amazing! 2. Turtle Pumpkin Cheesecake. Hi Dianne, it’s regular cupcake pan, not mini cupcake pan. But I find when thawed it is very wet. Yum! Mix until just combined. With the mixer running, slowly add in white chocolate in a steady stream (or steady blobs). I’m confused because it says muffin but line with cupcake papers. I think that mashed squash could work, but not sure about honey or syrup in cheesecakes. Add powdered sugar and almond extract to the cream cheese. Can the be frozen at all? Do I use a muffin pan or cupcake pan size? Crush graham crackers until they are fine crumbs. A little pumpkin cheesecake swirl adds some fall flavor to make these bites stand out from the rest. Always store the cheesecake balls in the refrigerator. Not sure if they will make it to thanksgiving because everyone won’t stop eating them! Pour pumpkin batter into prepared crust. (Late night baking and didn’t think about it) Will they be okay or do I need to re-cook them longer? A lot of friends are very intimidated by making cheesecake, but it really isn’t all that difficult at all. i dont use sugar-can i substitute honey or maple syrup?? Mini Pumpkin Cheesecakes are the perfect dessert for any fall celebration! Move over pumpkin pie! Jan 29, 2019 - Explore Terri Whetstone's board "Pumpkin swirl brownie bites" on Pinterest. Start with 1 cup and gradually add more.It should be crumbly but not too dry. They combine all the flavors of pumpkin pie in a delicious bite-sized treat. Mix until the crumbs are moist (sand like texture). 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. They aren’t as pretty but they taste great. @2013 - 2018 OMG Chocolate Desserts. Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. He found a recipe like it and asked if I could make it for him. Made these last year for Thanksgiving with about 20 guests, everyone loved them! 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. All Right Reserved. Hi! !”- OMG Chocolate Desserts […]. Add remaining cheesecake mixture to the muffin pan. The next time i make these I would definitely double just the plain batter recipe. Is that a “thing” that you can buy or must I prepare the puree by my own? Hi Elizabeth, Pour mixture on top of the crust. It’s creamy with the perfect amount of pumpkin on top of a homemade graham cracker crust! Do you have any idea how much I should use? Add the crumbs to the bottom of each cupcake liner. Hi Emily, I’ve never baked them in mini muffin pan but if you do start checking them after 12-15 minutes. You were supposed to take 1/3 cup of pumpkin purée and mix it with 2/3 cup cheesecake mixture. LOVE this dessert! I’ll be making these tonight and was wondering if I could make them without cupcake liners. Is there any reason besides “health” that you are using 2 egg whites instead of 1 whole egg? 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. I can’t wait to make these for my boyfriend’s family. Will this cheesecake batter taste good for any kind of cheesecake? The canned pumpkin puree will remain an orange color but fresh pumpkin turns more brown when it is cooked. Considering making them again this year, rather than trying something new/different! Topped with a swirl … I’m so happy you’re here! 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. Place the cheesecake on the top rack and bake for 65 to 70 minutes at 350° or until the center is … Hi! This is my favorite part, because the pattern of the pumpkin looks like a tiny tropical storm seen by radar. We drop big dollops of sweetened cream cheese on top and swirl it all together to create these outrageously delicious pumpkin cheesecake bars. Yes. Nov 24, 2019 - Explore Rebecca Sabrok's board "Pumpkin Cheesecake Recipes", followed by 264 people on Pinterest. Made these for a food day at work. Not sure why this happened. This was because of the proportion of the spice (which is brown) to the pumpkin purée. I have graham cracker crumbs so how many cups will it be exactly? Would using pumpkin pie filling make a difference? Add pumpkin, vanilla, nutmeg, cinnamon, and cloves. Can’t wait to serve them to a group at church tomorrow for Mother’s Day with a regular sausage cream cheese crescent casserole. Hi Vera, I have 2 cans I need to use before they expire. 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. The cheesecake layer that goes on top is super simple: cream cheese, pumpkin puree, a little sour cream, and autumn-y spices. They have a delicious graham cracker crust with a pumpkin swirl! 1. Swirl pumpkin bites batter and cream cheese filling using toothpick or skewer. Fall has arrived and we’re all in a mad dash to bake all the fall things like jalapeño cheddar bread and apple cider donuts. Turn oven off. That’s what I will do. 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. I don’t know if this post is still active, but I wanted to try to make these for Thanksgiving this year. 7 / 17. Use a butter knife to swirl together. Spooned pumpkin cheesecake … Just made these gluten free with Schar brand Graham crackers and a good gf flour mix that includes xanthum gum. Over mixing the batter can cause the mixture to be less firm. Then, rotate the pie pan a quarter turn and repeat the S-shaped design. I am curious to know if those of you asking about the color of the pumpkin mixture, used fresh pumpkin puree instead of canned? Do you know the nutritional value of a serving? Chowhound. Can you make this into one large cheese cake, instead of 12 mini cakws. Hi Maureen, I haven’t tried but I think it would work well like any other cheesecake. This looks absolutely divine! I can’t wait to make these tomorrow! I was wondering why just egg whites, instead of whole eggs? These little Pumpkin Spice Latte Cheesecake Bites are a delicious treat for fall parties. If you are thinking of an autumn dessert, this really  great solution. Do you use a mini cupcake pan and it only makes 12? Try to use something thicker than toothpicks(wooden stick, spicky knife or something like that). After a failed pumpkin muffin recipe last week for the girls’ preschool Halloween festivities, I whipped these little bites up in just 30 minutes. Posted on Last updated: November 17, 2020 Categories Recipes. I think it would freeze well. You can probably imagine why I’m giving you this little introduction. The creamy pumpkin bottom and the swirl of coffee whipped cream will have you grabbing another one in … 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. This recipe is delicious! Bake at 325 degrees F for 1 hour or until center is almost set. Mallory, you can use pure canned pumpkin. Dark Chocolate Mini Cheesecake Bites – Either add 1-2 tablespoons of pure cocoa powder to the batter or top your bites with some sugar-free chocolate savings. Thanks for the recipe! And these Mini Pumpkin Swirl Cheesecakes are super easy with none of the usual work that goes into making a cheesecake. See more ideas about pumpkin recipes, dessert recipes, pumpkin. For the water bath, place cheesecake pan inside of a larger pan. I filled the cupcake liners as suggested and ran out of the cheesecake batter after doing 9 of them. Take a toothpick and swirl through each individual cheesecake until you get a nice swirl. Jasmin. Hi Caryn, it sounds great.I think it would be great with cinnamon graham crackers , […] Mini Pumpkin Swirled Cheesecakes by OMG Goodness. But, trying to find this recipe again, I saw that the blog I found it on no longer existed. Add all the pumpkin cheesecake ingredients into a medium bowl and combine until smooth. I love these SO MUCH! Bake your Mini Pumpkin Swirl Cheesecakes for 25-30 minutes and then enjoy! Then top with a dollop of pumpkin mixture, and swirl, swirl, swirl! But no matter, the idea is there and I will try my version and we will see what comes out of it. I’m having a hard time swirling the pumpkin mixture, is there any tips on how to do it? I ♥ your blog!!! Cheesecakes are a delicious dessert but adding pumpkin just takes it to a whole new level. 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. … Pack the crust featured on best of the pretty bright orange like yours pumpkin instead night. And save it for him than toothpicks ( wooden stick, spicky knife or something like that ) pretty orange. Crumbly but not too dry taste good for any of my pins need it and for! 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