Pumpkin Swirl Cheesecake Cupcakes


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yield: 12 mini cheesecakes
For the crust:
7 graham cracker sheets (or equivalent in gingersnaps)
1/2 tsp ground cinnamon
2 tbsp sugar
4 tbsp unsalted butter, melted
For the cheesecake:
16 ounces cream cheese, softened
2/3 cup sugar
2 tsp pure vanilla extract
2 large eggs
1/2 cup sour cream
For the pumpkin swirl:
1/3 cup pumpkin puree
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1/8 tsp ground allspice
2 tbsp all purpose flour

How to Make Pumpkin Swirl Cheesecake Cupcakes

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