(Photo courtesy of Michele Massie)

How-To: Easy Mini Pumpkin Swirled Cheesecakes

One of my teammates is Mrs. Massie! I love this lady for a few reasons and two of them are her hospitality and giving nature! For the past few years, I’ve been blessed to attend a luncheon she organizes and hosts every year for fall. One of the treats that I LOVE are the mini pumpkin swirled cheesecakes. I’m telling you, it’s a bite size package of goodness! These homemade treats along with cake pops, baklava, and a mini cream puff (seriously, we are spoiled!) were some of the desserts we get to share together along with some really good conversation and Bible teaching. Prepared by a leadership friend named Alma, I know I felt totally blessed by these fall goodies. So, this year, we at Marked Ministry wanted to share a recipe with you. Super grateful for the leadership ladies I get to partner with and glean from! This one goes out to all of you and we at Marked Ministry pray that you (as the reader) take time to thank the leaders in your life for what they do and why they are. Enjoy!

MINI PUMPKIN SWIRLED CHEESECAKES 

50 minutes 12 ingredients Vegetarian • Serves 12 Produce

Ingredients:

• 1/3 c. pumpkin puree; refrigerated
• 2 egg whites
• 2 tsp. all purpose flour
• 1/8 tsp. allspice; ground
• 1/2 tsp. cinnamon
• 1 tsp. cinnamon; ground
• 3/4 c. powdered sugar
• 2 tbsp. sugar
• 2 tsp. vanilla extract
• graham cracker sheets
• 5 tbsp. butter; unsalted
• 16 oz. cream cheese

Crust Ingredients:

• 7 graham cracker sheets; crushed
• 1/2 tsp. cinnamon
• 2 tbsp. sugar
• 5 tbsp. unsalted butter; melted

Ingredients for cheesecake:

• 16 oz. cream cheese; softened
• 3/4 c. powdered sugar
• 2 tsp. vanilla extract
• 2 egg whites

Ingredients for Pumpkin Swirl:

• 1/3 c. pumpkin puree
• 1 tsp. ground cinnamon
• 1/8 tsp. ground allspice
• 2 tsp. all purpose flour

Directions:

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). Crush 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. 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. To make the cheesecake filling in the bowl mix softened cream cheese until it’s smooth, then mix in powdered sugar and vanilla extract. Mix until just combined. Add egg whites one at the time, but turn the mixer on low speed (DO NOT OVER BEAT IT), until completely incorporated.

Directions: 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. Scoop about one tablespoon of the pumpkin mixture on top and cover with the remaining cheesecake batter (liners should be filled almost to the top). Use remaining pumpkin mixture make 3-4 dots on each of the cheesecakes and swirl with a toothpick. Bake for 30 minutes (rotating the pan half way through the baking time). Cool them completely and store in refrigerator.