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Spoon a small portion of pumpkin butter on top of each mini cheesecake and use a toothpick to swirl it across the top. Bake for 16 minutes. Turn off the oven and let the cheesecakes cool in the oven for about 20 minutes more. Cool completely and top whipped cream, pecans, fruit or leave as is! Store in the fridge for up to 4 days.
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Place three 1/4 teaspoon dots of pumpkin batter onto each of the cheesecakes. Use a toothpick to swirl the batter into a pretty design. Bake for 27-30 minutes, rotating the pan half way through the baking time. Once the cheesecakes are done baking, cool them completely in the refrigerator in the baking pan for at least 4 hours before serving.
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Beat in the pumpkin and vanilla until combined. Beat in the cornstarch, cinnamon, ginger, nutmeg, and salt. Step. 5 Divide the cheesecake filling evenly among the 12 cups, filling each about 3/4 of the way full. Bake until the edges are set and dry and centers are slightly jiggly, 10 to 12 minutes. Step.
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To make the pumpkin layer, mix the pumpkin puree, cinnamon, allspice and flour together in a medium bowl. Add 1/4 cups of batter to the pumpkin. Spoon half of the pumpkin batter to the muffin cups. Top each with the leftover cheesecake. Spoon dollops of the pumpkin mixture on top of each cheesecake.
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Then place 3 dots of pumpkin batter on top of the cheesecake batter, about 1/4 teaspoon. Swirl: Use a toothpick to swirl the two batters. Chill: Place the finished cheesecakes into the fridge and chill for at least 2-3 hours and up to overnight till firm. Enjoy! Tips and Variations for the Best Pumpkin Swirl Cheesecake
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Place the pecans and brown sugar in a food processor, and pulse until very fine crumbs form. Add the butter, and pulse to combine. Press the mixture into the bottom of the prepared springform pan. Place the pan on a baking sheet, and bake until lightly browned, 15 to 20 minutes. Cool to room temperature on a wire rack.
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Instructions. Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C). Make the crust: Using a food processor, pulse the gingersnap cookies into crumbs. Pour into a medium bowl and stir in ginger, cinnamon, sugar, and melted butter until combined.
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Beat cream cheese, pumpkin, sugar, vanilla, salt and spices with electric mixer on medium speed until well blended. Add egg and beat until just blended. Spoon cream cheese mixture into mini cheesecake pan on top of gingersnap crusts. Bake for 20-25 minutes until set.
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Spoon plain cheesecake mixture into the lined cups to about 1/2 - 2/3 full. Put a tablespoon of pumpkin cheesecake mixture into each and gently swirl with a toothpick or knife. Bake for 20-25 minutes. Allow to cool completely in pan. Remove from pan and refrigerate at least 1 hour.
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Set aside. Using a medium bowl, whisk together all ingredients of the pumpkin cheesecake until combined and smooth. Whisk in 2/3 C of the cheesecake mixture. Spoon 2 tablespoons of the plain cheesecake mixture into the crust. Spoon 1 tablespoon of the pumpkin cheesecake onto the top of the plain cheesecake.
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MAKE THE CHEESECAKE AND PUMPKIN BATTERS: Beat the cream cheese using an electric mixer at medium speed. Add the sugar and continue mixing. Mix in the flour, vanilla, sour cream, and heavy cream. Mix in the eggs by hand, one at a time. Pour half of the cheesecake mixture in a small bowl.
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Funfetti cheesecake, or birthday confetti cake, is creamy, sweet, delicious, and ideal for any birthday or special occasion. Get the Recipe: Funfetti Cheesecake
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Next, mix up the crust, press it into the lined muffin cups, and bake until set. Step 3. While the crust cools, simply beat together the filling, then pour it into the cooled crusts. Step 4. Bake the cheesecakes. Step 5. While the cheesecakes bake, whip up the easy topping.
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Set aside. In a large bowl, whip the cream cheese, vanilla extract and sugar (or Splenda) for a few minutes until fluffy. Add the Cool Whip and whip until smooth. To make the pumpkin mixture, combine the pumpkin puree, ground cinnamon, ground nutmeg, ground ginger and allspice. Add ⅔ cup of the cheesecake mixture to the pumpkin mixture.
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Add a few dollops of the pumpkin mixture into the cream cheese mixture and use a toothpick to swirl the pumpkin around the cheesecake batter. 9. Bake the cheesecakes for about 25-28 minutes until just set. 10. Once the cheesecake are done baking, place the muffin tin on a wire rack and let them cool completely before serving.
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Instructions. Line a cupcake pan with cupcake liners and preheat the oven to 300 degrees. Using a medium bowl, whisk together the crust ingredients until a moist sand-like mixture appears. Scoop in 1 ½ tbsp of the crust into the cupcake liners. Using a flat bottom glass, press the crust mixture down to smooth it out.
