Pumpkin Swirl Mini Cheesecakes
Image: thegardeningcook.com
Cheesecake cupcakes are a miniature, mess-free, portable version of regular cheesecake. I’d love to also describe them as built in portion control, but they’re so easy to eat that they’re actually the opposite of portion control. You blink once and you’ve eaten the entire batch.
For the CRUST:
- graham cracker crumbs
- ground cinnamon
- sugar
- unsalted butter
For the CHEESECAKE LAYER:
- cream cheese
- granulated sugar
- ground cinnamon
- vanilla extract
- salt
- large eggs
- sour cream
For the SWIRL LAYER:
- pumpkin puree
- ground cinnamon
- ground nutmeg
- ground ginger
- ground allspice
- all purpose flour
They’re really quick and easy, and perfect for sharing since they’re individually portioned. For the full recipe and directions, please visit thegardeningcook.com here:
