Ingredients

• Crust
• 5 graham cracker sheets
• 1/2 teaspoon ground cinnamon
• 2 Tablespoons sugar
• 4 Tablespoons unsalted butter, melted
• Cheesecake Mixture
• 2 blocks of cream cheese
• 2/3 cup sugar
• 2 teaspoons vanilla
• 2 eggs, lightly beaten
• 1/2 cup sour cream
• Pumpkin Mixture
• 1/3 cup pumpkin puree
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 Tablespoons + 1/4 teaspoon all purpose flour

Instructions

1. Preheat oven to 300 degrees F. Line a cupcake pan with cupcake liners. Set aside
2. In a food processor, grind up the graham cracker sheets into fine crumbs.
3. Place the graham cracker crumbs in a bowl. Add in the ground cinnamon and sugar.
4. Melt the butter and add it to the graham cracker crumbs.
5. Put a small scoop of the graham cracker crumb mixture in the bottom of each cupcake liner. Press down the crumbs with your hand. Set aside.
6. Mix the cream cheese together until all the lumps have disappeared.
7. Add in the sugar and vanilla extract. Mix until just combined.
8. In a separate bowl, beat the eggs and slowly add them to the cream cheese mixture. Add in the sour cream and mix until the cheesecake mixture is smooth.
9. To make the pumpkin mixture, combine the pumpkin puree, ground cinnamon and ground nutmeg and flour.
10. Add 2/3 cup of the cheesecake mixture to the pumpkin mixture. Stir with a spatula until the two batters are completely combined and there are no lumps.
11. Fill each cupcake liner with enough batter to almost fill the top. Leave room for the pumpkin mixture.
12. Place a small amount of the pumpkin mixture on top of the cheesecake mixture. Use a toothpick to swirl the two batters.
13. Bake the Mini Pumpkin Swirl Cheesecakes for about 27-30 minutes at 300 degrees F.
14. Once the cheesecake are done baking, cool them completely in the refrigerator overnight.