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Mini Pumpkin Swirl Cheesecakes Recipe


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     Mini Pumpkin Swirl Cheesecakes

Category   Desserts - Breads
Sub Category   None
Servings   4-6
Preptime   45

2 cups graham cracker crumbs
1/2 cup sugar
1 stick butter, melted
dash of cinnamon
2 blocks cream cheese (ROOM TEMP - important!)
2 eggs
3/4 cup sugar
1 tsp vanilla
1 tsp lemon zest
1/2 cup canned pumpkin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Mix the graham cracker crumbs, 1/2 cup sugar, butter, and cinnamon together. Press some into mini muffin/cupcake tins using the back of a spoon to create the crust.
Set oven to 350. Mix the cream cheese in a Kitchen Aid or with a hand beater until creamy and fluffy. Separate the mixture into two bowls, with half in each bowl. In one bowl, mix in the canned pumpkin, extra cinnamon, and the nutmeg. Using a frosting bag or a bag with the tip cut off, swirl the pumpkin and regular cheesecake together in the tins. Bake for 20-25 minutes. Serve chilled.

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