Pumpkin Chocolate Swirled Mini Cheesecakes with a Spiced Graham Crust |
Pumpkin Chocolate Swirled Mini Cheesecakes with a Spiced Graham Crust |
I actually put that in my draft... but there isn't much on my mind today, so you're in luck! Reduced amount of nonsense in this post.
Pumpkin Chocolate Swirled Mini Cheesecakes with a Spiced Graham Crust |
The gradual cooling of cheesecake is a vital part of the procedure, especially when making larger sizes. I still experienced a little bit of cracking on these mini cheesecakes and felt that they were just a tinge on the over-cooked side. If that is a concern for you, stop the oven about two minutes earlier and begin the process of cooling.
Pumpkin Chocolate Swirled Mini Cheesecakes with a Spiced Graham Crust
Yield: 12 muffin-sized cheesecakes
Ingredients
For the crust
- 5 graham crackers (the long rectangular shaped ones)
- A pinch each of ground ginger and nutmeg
- ⅛ tsp ground cinnamon
- 2 tbsp coconut oil, melted
- 8 oz. cream cheese, at room temperature (low fat is okay)
- ¼ cup brown sugar
- ½ cup pumpkin puree
- 1 tsp cinnamon
- ⅛ tsp each of ground ginger and nutmeg
- 1 egg
- ½ vanilla
- 2 tsp coconut milk
- 1 tbsp cocoa powder
- Preheat oven to 350˚F. Line a standard muffin pan with twelve paper liners.
- Blitz your graham crackers in a food processor to make crumbs. Add the spices and pulse a few times to combine. Add the melted coconut oil to the crumbs and mix until a wet sand texture is achieved.
- Press 2 to 3 tsp of the crumb mixture firmly into the bottom of each paper liner, I recommend using the back of a small spoon.
- Bake crust in the preheated oven for 4 minutes.
- In a mixing bowl, cream the cream cheese and brown sugar together until homogenous and fluffy.
- Add the pumpkin puree and spices, mix until smooth.
- Add egg, vanilla, and coconut milk and mix again until smooth.
- Reserve about 3 tbsp of the cheesecake batter in a separate bowl. Add cocoa powder to the reserved batter. Set aside.
- Divide pumpkin cheesecake batter evenly between liners. Place dollops of the chocolate cheesecake batter on top and swirl with a toothpick.
- Bake in preheated oven for 20 minutes. When done, prop the oven door open slightly and allow cheesecakes to cool in the oven for about 10 minutes. The cool completely on the counter in the pan before chilling in the fridge. Bringing the cheesecakes gradually to room temperature will prevent cracking.
- Once completely cooled, store in refrigerator. They last for quite a while, around a week or two?
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