This month’s Improv Challenge was to create a recipe using pumpkin and cream cheese. Before I even made this dish, I had it in mind. I still have tons of pumpkin puree left from my 10 pumpkins that I harvested from our garden this year and finding recipes to use it in has been fun!
I found a recipe at this website describing exactly what I wanted to do!
The smooth flavor of the cream cheese and the smoky taste of the pumpkin combine together to really bring home a taste of fall flavors in your mouth.
be sure and visit the link above to view the original recipe.
- 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
- Preheat oven to 300 degrees F. Line a cupcake pan with cupcake liners. Set aside
- In a food processor, grind up the graham cracker sheets into fine crumbs.
- Place the graham cracker crumbs in a bowl. Add in the ground cinnamon and sugar.
- Melt the butter and add it to the graham cracker crumbs.
- 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.
- Mix the cream cheese together until all the lumps have disappeared.
- Add in the sugar and vanilla extract. Mix until just combined.
- 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.
- To make the pumpkin mixture, combine the pumpkin puree, ground cinnamon and ground nutmeg and flour.
- 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.
- Fill each cupcake liner with enough batter to almost fill the top. Leave room for the pumpkin mixture.
- Place a small amount of the pumpkin mixture on top of the cheesecake mixture. Use a toothpick to swirl the two batters.
- Bake the Mini Pumpkin Swirl Cheesecakes for about 27-30 minutes at 300 degrees F.
- Once the cheesecake are done baking, cool them completely in the refrigerator overnight.