My Recipe Box

Pumpkin Swirl Cheesecakes

RATE IT

Yields 12 mini cheesecakes.

  • Make the menu:
    A Just-Desserts Buffet
  • by Abigail Johnson Dodge from Fine Cooking
    Issue 82

  • Cooking spray
  • 2 packages (8 oz. each) cream cheese, at room temperature
  • 2/3 cup granulated sugar
  • 1-1/2 tsp. pure vanilla extract
  • Pinch table salt
  • 2 large eggs
  • 1/3 cup pure solid-pack canned pumpkin
  • 2-1/4 tsp. all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground nutmeg

Position a rack in the center of the oven and heat the oven to 300°F. Line 12 standard muffin tins (approximately 23/4 inches in diameter) with foil liners and coat lightly with cooking spray.

In the bowl of an electric stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand-held electric mixer) beat the cream cheese on medium-high speed until very smooth and fluffy, stopping to scrape down the bowl as necessary, about 4 minutes. Add the sugar, vanilla, and salt, and continue beating until well blended and smooth, scraping down the sides of the bowl frequently, about 1 minute; there should be no lumps. Add the eggs, one at a time, beating on medium speed until just blended. (Don’t overbeat once the eggs are added or the cheesecakes will puff and crack during baking.)

Transfer 2/3 cup of the batter to a small bowl. Add the pumpkin, flour, cinnamon, ginger, and nutmeg to the small bowl and stir with a wooden spoon until well blended.

Divide the plain batter among the muffin cups (about 2 generous Tbs. in each). Then divide the pumpkin batter evenly among the cups (about 1 generous Tbs. in each). Drag the tip of a wooden skewer, toothpick, or paring knife through the two batters in a random, swirly pattern to create a marbled look

Bake until the centers of the cheesecakes barely jiggle when nudged, 15 to 18 minutes. Set the muffin tins on a rack and let cool completely. Cover and refrigerate until very cold, at least 6 hours or up to 3 days.

Make Ahead Tips

The baked cheesecakes can be refrigerated, covered for 3 days or frozen for 1 month. Freeze the cooled cheesecakes in the tins in heavy-duty zip-top plastic bags, or remove them from the tins and arrange in airtight containers.

nutrition information (per serving):
Size : per mini cheesecake; Calories (kcal): 190; Fat (g): 14; Fat Calories (kcal): 130; Saturated Fat (g): 9; Protein (g): 4; Monounsaturated Fat (g): 4; Carbohydrates (g): 13; Polyunsaturated Fat (g): 0.5; Sodium (mg): 150; Cholesterol (mg): 75; Fiber (g): 0;

Photo: Scott Phillips

I made these for Thanksgiving. I thought I would miss the crust that cheesecake usually has, but they turned out very nicely without a crust. They are just the right size. I think the key is beating the cream cheese for the 4 minutes specified (I timed it to make sure). The texture was like silk.

I made these mini cheesecakes for a work potluck. They went over great! I am not a big fan of pumpkin, but these were awesome! The are the perfect fall dessert.

Made these for a dessert buffet party I had. These little guys were the hit amongst almost 20 other desserts. Really easy to make and freeze really well. Read more here http://gustatorydelight.wordpress.com/2011/05/25/a-dessert-buffet-fit-for-a-mom-to-be/

This recipe is perfect: quick, easy and delicious. I decided to make them at the last minute for a small dinner party - they were a big hit! Everyone raved over them and asked me to make them again for our next get together. This recipe is a keeper!

These were great and the swirl pattern really looked beautiful. I made the whole dessert menu and followed the time line as well which means I froze them. That worked out very well. I would definitely make these again.

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More