![]() One year, I didn’t make it because I brought The Best Bourbon Chocolate Pecan Pie and White Chocolate Cranberry Cannoli instead. almost begged, to make this pumpkin cheesecake recipe for Thanksgiving. I’ve been making this Caramel Pumpkin Swirl Cheesecake with Gingersnap Crust for Thanksgiving dinner for many years. It’s made with a ginger snap cookie crust that’s the perfect crust for it and then topped with caramel sauce. Cool them completely and store in refrigerator.It’s a super delicious fall dessert! This Caramel Pumpkin Swirl Cheesecake with Gingersnap Crust is a marbled cheesecake with both plain and pumpkin cheesecake batter.Bake for 30 minutes (rotating the pan half way through the baking time).Using remaining pumpkin mixture make 3-4 dots on each of the cheesecakes and swirl with a toothpick.Scoop about one tablespoon of the pumpkin mixture on top and cover with the remaining cheesecake batter (liners should be filled almost to the top) Divide half the plain cheesecake batter evenly between the cups.To make the pumpkin swirl: in a medium bowl mix together the pumpkin puree, cinnamon, allspice and flour, then add 2/3 cup of the cheesecake mixture to the pumpkin mixture and stir with a spatula. ![]() Add egg whites one at the time, but turn the mixer on low speed (DO NOT OVER BEAT IT), until completely incorporated. To make the cheesecake filling in the bowl mix softened cream cheese until it’s smooth, then mix in powdered sugar and vanilla extract.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.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.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).If you are thinking of an autumn dessert, this really great solution. Pumpkin and cheesecake are definitely a winning combination. Of course, I never doubted that the taste will be the same as the look – simply delightful. And as i mentioned, over these tasty cups, on the top, a beautiful layer of pumpkin swirl was sparkling. 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. But no matter, the idea is there and I will try my version and we will see what comes out of it.Īnd so, very quickly, my Pumpkin Swirled Cheesecakes began slowly baking: made of two sweet layers. But, trying to find this recipe again, I saw that the blog I found it on no longer existed. 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. Well, I didn’t want for it to wait too long, and here is the real dessert for it – Pumpkin Swirled Cheesecakes. Another round of Pumpkin Puree is finished and is waiting for a recipe to be used in. You can probably imagine why I’m giving you this little introduction. Anyway, you must admit that I made a little chocolate break with Spider Cookies and Cookie Dough Brownies. ![]() But how can I be the only smart person and make something else, when everything on the internet is full of beautiful pumpkin recipes. I know, I know… After my Pumpkin Lasagna, I promised that we would slow down a little with the pumpkin recipes. Perfectly swirled and spiced for a delicious pumpkin dessert! These gorgeous Mini Pumpkin Swirled Cheesecakes are the best homemade treat to satisfy your fall flavor cravings.
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