Here’s a delicious recipe for **Pumpkin Swirl Cheesecakes**, perfect for fall or any time you’re craving a rich, creamy dessert with the flavors of pumpkin and spice.
### Ingredients:
#### Crust:
– 1 cup graham cracker crumbs (sugar-free if desired)
– 2 tbsp melted butter or coconut oil
– 1 tbsp granulated sugar alternative (e.g., stevia, monk fruit, etc.)
#### Cheesecake Filling:
– 16 oz cream cheese, softened
– 1/2 cup sugar alternative (erythritol, monk fruit, etc.)
– 2 large eggs
– 1 tsp vanilla extract
#### Pumpkin Swirl:
– 3/4 cup pumpkin puree (not pumpkin pie filling)
– 1 tsp pumpkin pie spice (or mix of cinnamon, nutmeg, and ginger)
– 1 tbsp sugar alternative (optional)
– 1 egg yolk
### Instructions:
1. **Preheat the oven** to 325°F (163°C). Line a muffin tin with cupcake liners.
2. **Make the crust:**
In a small bowl, combine the graham cracker crumbs, melted butter or coconut oil, and sugar alternative. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner. Bake for 5 minutes, then set aside to cool.
3. **Make the cheesecake filling:**
In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar alternative and continue beating. Add in the eggs one at a time, followed by the vanilla extract. Beat until fully combined.
4. **Make the pumpkin swirl:**
In a separate bowl, mix the pumpkin puree, pumpkin pie spice, sugar alternative (optional), and egg yolk until smooth.
5. **Assemble the cheesecakes:**
Fill each cupcake liner about 2/3 of the way with the cheesecake filling. Add a small spoonful of the pumpkin mixture on top, then swirl gently using a toothpick or knife to create a marbled effect.
6. **Bake** for 18-20 minutes or until the centers are set. Allow the cheesecakes to cool completely in the tin, then refrigerate for at least 2 hours or overnight.
7. **Serve chilled** and enjoy your creamy, sugar-free Pumpkin Swirl Cheesecakes!
Feel free to adjust the sugar alternatives based on your preference!