This recipe is delicious! Remove 1-1/4 cups of the batter, and then add the rest of the sugar (1/4 cup) to that, mixing well. Start with 1 cup and gradually add more.It should be crumbly but not too dry. Is that because of the cinnamon? Remove 1-1/2 cups of the batter; place in small bowl. Turtle Pumpkin Cheesecake. How do I make it more orange? Is there a way you can use canned pumpkin instead? 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. Do you mean scoop one TEASPOON of the pumpkin mixture onto each of the 12 cupcakes? Enjoy!! I found this beautiful dessert a long time ago on the internet and the beautiful color of pumpkin swirl over a snow white cheesecake was something that was rooted into my memory. These mini cheesecakes are perfect for Fall desserts. What a great way to portion out dessert for the week! Spiced Pumpkin-Swirl Cheesecake. I also made these Gluten Free, just used GF cinnamon crackers! Special dietary restrictions and I love all things either pumpkin or cheesecake! To make the cheesecake filling in the bowl mix softened cream cheese until it’s smooth, then mix in powdered sugar and vanilla extract. This was because of the proportion of the spice (which is brown) to the pumpkin purée. Get Recipe. Jan 29, 2019 - Explore Terri Whetstone's board "Pumpkin swirl brownie bites" on Pinterest. Perfectly swirled and spiced for a delicious pumpkin dessert! Hi Kim, I think you can bake this as one large cake, but you will have to double the recipe for 9 inch springform pan and bake it about an hour. Other than that, this looks great! Hi Rita, I haven´t tried, but this could be transformed into regular cheesecake,but you will need to double the recipe. Whip it up in the evening, put it in the fridge overnight and it will be ready to go when you need it. Try my Classic Cheesecake Recipe with step-by-step instructions, or this delicious Pecan Pie Cheesecake! Start with 1 cup and gradually add more.Mixture should be crumbly but not too dry. Is there any reason besides “health” that you are using 2 egg whites instead of 1 whole egg? Will this cheesecake batter taste good for any kind of cheesecake? Drop dollops of pumpkin swirl filling on … When you make pumpkin desserts, you don’t always use the entire can of pumpkin. You should’ve had more than enough to do a tablespoon in each cheesecake. I have to give my husband credit for this cheesecake. Hi Brookie, you’ll nedd about 1 1/3 cup. I have a bunch of pumpkin puree in my freezer and would like to use it. Crush graham crackers until they are fine crumbs. Pumpkin Swirl Cheesecake ingredients. […] 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! Jasmin. For the water bath, place cheesecake pan inside of a larger pan. I was wondering if I would use a cupcake pan instead of a muffin pan? Hi Rose, triple the recipe. Related Reading: 18 Great Thanksgiving Dessert Ideas That Aren’t Pie. Line a muffin pan with cupcake liners. In the remaining batter, add the pumpkin, cinnamon, and nutmeg … Pumpkin and cheesecake are definitely a winning combination. Hi Emily, I’ve never baked them in mini muffin pan but if you do start checking them after 12-15 minutes. @2013 - 2018 OMG Chocolate Desserts. I made these in a mini-muffin pan, rather than a regular pan, and I baked them for 18 minutes, which was perfect. But how can I be the only smart person and make something else, when everything on the internet is full of beautiful pumpkin recipes. 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. Can’t wait to try this recipe–sounds so good! See more ideas about pumpkin recipes, dessert recipes, pumpkin. I filled the cupcake liners as suggested and ran out of the cheesecake batter after doing 9 of them. 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.. Spoon dollops of the reserved cream cheese mixture onto the pumpkin mixture. I found this on Pinterest! (Late night baking and didn’t think about it) Will they be okay or do I need to re-cook them longer? also i use mashed hubbard squash for my pumpkin pie-can i use that instead of pumpkin for these??? These cheesecakes start with a sweet graham cracker crust and are filled with pumpkin cheesecake, whipped cream, and a sprinkle of cinnamon on top. This looks so good! I use only egg whites to get clean white color of the cake. 7 / 17. Can the be frozen at all? It is doable and I love a challenge. I couldn’t add the second layer of plain batter. 2. In a food processor, combine the cream cheese, 3/4 cup sugar, and vanilla. 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. thanks. They combine all the flavors of pumpkin pie in a delicious bite-sized treat. i want to try taking them to my Quaker meeting Sunday. Help! And these Mini Pumpkin Swirl Cheesecakes are super easy with none of the usual work that goes into making a cheesecake. Scoop about one tablespoon of the pumpkin mixture on top and cover with the remaining cheesecake batter (liners should be filled … Made gluten free, with simple ingredients, you’ll love how delicious they are and how easy they are to make!. Why are my Pumpkin Cheesecake Bites not Firm? I do definitely recommend doubling the cheesecake mixture, and I added orange food coloring to make the swirl look more orange instead of brown. How long do you think you would you cook these if you made them in a mini muffin tin? Considering making them again this year, rather than trying something new/different! You can probably imagine why I’m giving you this little introduction. But, trying to find this recipe again, I saw that the blog I found it on no longer existed. Spread that right over the top of the brownies and then dollop on the reserved … I only have graham crumbs! Hi Vera, I would like to make them as far in advance as I can! Also wanted to let you know I pinned these last night and they have been repined over 350 times in less than 12 hours! Thanks so much! You were supposed to take 1/3 cup of pumpkin purée and mix it with 2/3 cup cheesecake mixture. That is not even close to 12 tablespoons. Be careful to only mix long enough for all the ingredients to be combined. Yum! I am Vera, the food blogger behind Oh My Goodness Chocolate Desserts. Add the remaining pumpkin swirl on top of each individual cheesecake. They look pretty good, but I will say there is no way to prep in 20 minutes. It was also kind of thick so hard to make the pretty swirls. Next to pumpkin and spice, pumpkin and cream cheese come together deliciously in muffins, bread, and oh yeah, these beyond beautiful pumpkin swirl cheesecake … It´s fantastic and I want to try some of the pumpkin recipes, but I trip over the ingredient “pumpkin puree”… – What is that? 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). And as i mentioned, over these tasty cups, on the top, a beautiful layer of pumpkin swirl was sparkling. do u know how many graham crackers it take. I made these into really mini cheesecakes – I used a mini tart pan so they are a one to two bite treat. I haven’t tried it with pumpkin pie filling.Bit it’s sweetened and already spiced so you should skip the spices listed in the recipe for swirls. But I find when thawed it is very wet. Hi! Did you still do them at 300 degree oven? Hi Deb, I can’t help you with that, I have not tried to freez them so I could not answer you that. 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. Preheat oven to 350 degrees. That’s when this delicious (and beautiful) cheesecake re-enters our world. Use a tablespoon to spoon 2 scoops of the plain cheesecake mixture into the crust. The last thing would be good, I have enough pumpkins here to survive the autumn, twice! These gorgeous Mini Pumpkin Swirled Cheesecakes are the best homemade treat to satisfy your fall flavor cravings. perfect – thank you for the information. I just made those for Sunday tailgate, they are in the oven now. I couldn’t purchase in sheets. (via OMG Chocolate Desserts) […]. After a failed pumpkin muffin recipe last week for the girls’ preschool Halloween festivities, I whipped these little bites up in just 30 minutes. Add the eggs one by one and process until smooth. This looks absolutely divine! I will try this soon!!! I think it would freeze well. Enjoy!!! There was enough cheesecake left for me to make one to try and these things are addicting! They're a perfect seasonal sweet bite! —Monika Walsh, Monterey, California. Am baking it now. Please do not overbeat the mixture. Add the crumbs to the bottom of each cupcake liner. 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. https://www.mommalew.com/mini-pumpkin-swirl-cheesecakes-recipe I had a few problems with the recipe. He found a recipe like it and asked if I could make it for him. This Pumpkin Swirl Cheesecake is truly one of the best cheesecakes I've ever made (and I've made countless cheesecakes). If you are thinking of an autumn dessert, this really  great solution. Hi! It really only needs a good 3 or 4 hours in the fridge, so you can even make this recipe on the day you need it. I’m confused because it says muffin but line with cupcake papers. Pumpkin Swirl Cheesecake. My husband is addicted and they were a huge hit at our Halloween party. […] Pumpkin Swirled Mini Cheesecakes – OMG Chocolate Desserts […]. Posted on Last updated: November 17, 2020 Categories Recipes. A little pumpkin cheesecake swirl adds some fall flavor to make these bites stand out from the rest. I ♥ your blog!!! Also for some reason, the batter was not enough. Hello and welcome to my kitchen!!! Hi Charlene, you can use one whole egg instead 2 egg whites. Topped with a swirl … They are delish though! Get our Pumpkin Swirl Cheesecake recipe. This is my favorite part, because the pattern of the pumpkin looks like a tiny tropical storm seen by radar. Made these for a food day at work. These Pumpkin Cheesecake Bites are actually a refresh of a recipe that we originally shared many years ago. Bake your Mini Pumpkin Swirl Cheesecakes for 25-30 minutes and then enjoy! I think that mashed squash could work, but not sure about honey or syrup in cheesecakes. Add one cup of water to Instant Pot, then stack molds on trivet and place in Instant Pot. It’s become a classic in our house because it’s so easy and delicious. Hi Shanice, you’ll need about 1 1/3 cup. Start with 1 cup and gradually add more.It shoul be crumly but not too dry. Is that a “thing” that you can buy or must I prepare the puree by my own? It made two and a half dozen. Stir remaining 1/4 cup sugar, the pumpkin … With the mixer running, slowly add in white chocolate in a steady stream (or steady blobs). Not sure why this happened. Thanks for the recipe! it’s a process but I love using fresh pumpkin in my Thanksgiving pies. *. I always make it for his birthday, and my young daughter loves to help. Do you know the nutritional value of a serving? I can not wait to make them for my family holiday party! These mini pumpkin swirled cheesecakes look like THE PERFECT treat for a holiday […]. Like Laurie and Judy mentioned above, my pumpkin mixture ended up looking brownish instead of the pretty bright orange. This will give the pie that beautiful marbled look. Absolutely delicious and my family loved this dessert, By submitting this comment you agree to share your name, email address, website and IP address with OMG Chocolate Desserts. Add eggs, one at a time, mixing on low speed after each addition just until blended. Those swirls of pumpkin and cream cheese just draw me in with their looks and then after one bite, I’m hooked! Cut through the batters with a butter knife several times to create a marble effect. Press down firmly on the crumbs. 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. 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. These little Pumpkin Spice Latte Cheesecake Bites are a delicious treat for fall parties. Hi! Can you make this into one large cheese cake, instead of 12 mini cakws. Taste of Home has the best pumpkin cheesecake recipes from real cooks, featuring reviews, ratings, how-to videos and tips. I have 2 cans I need to use before they expire. 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). These mini salted caramel pumpkin cheesecakes are the ultimate Thanksgiving dessert. I made two muffin/cupcake pans at the same time but didn’t increase the baking time. 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. As Judy mentioned, my swirl does look more brown not bright orange like the original recipe. No need to bake it! Spoon the pumpkin and cream cheese batters alternately over the crust. Then, rotate the pie pan a quarter turn and repeat the S-shaped design. Spoon dollops of reserved batter over pumpkin batter and swirl. Add the crumbs to the bottom of each cupcake liner. I know, I know… After my Pumpkin Lasagna, I promised that we would slow down a little with the pumpkin recipes. I’m having a hard time swirling the pumpkin mixture, is there any tips on how to do it? Thanks, found you on Pinterest! If they turn out right ill make some for Halloween. Add another tablespoon of the pumpkin mixture on top of the plain. Take the pumpkin swirl and add ½ tablespoon to each muffin pan. your batter is probably too thick. https://www.delish.com/.../recipes/a55032/pumpkin-cheesecake-bites-recipe Plus it was thicker and not easy to swirl. This Pumpkin Cheesecake is a festive spin on classic cheesecake that’s perfect for Thanksgiving or Christmas dessert. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Hi Alaina, start checking them after 15-20 mins. Over mixing the batter can cause the mixture to be less firm. I have this issue as well when i bake and then freeze pumpkin. I love that they are mini! 1 cup) graham there was. I made a GF version of this……substituting GF ginger snaps for the graham crackers and then GF flour for the reg. Cool them completely and store in refrigerator. I recently served this to my pumpkin-loving best friend and as she finished her first bite she confirmed what I already knew as she said: "this is the best cheesecake I've ever tasted." Mallory, you can use pure canned pumpkin. There are times, however, when we crave opening up our dessert squad to some new favorites. If using the mini (1-2 bites) muffin pan instead of a cupcake pan?? Will let you know how they turn out. Mix until just combined. […] Pumpkin Swirled Cheesecakes (Mini) – “I never doubted that the taste will be the same as the look – simply delightful. They were a huge hit at our Halloween party made those for Sunday tailgate, they a! 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Spoon dollops of pumpkin cream cheese batters alternately over the crust into a medium bowl combine...

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