Mini cheesecakes are sure to wow at the dinner table, but with minimal effort! Paired with Biscoff cookies in the crust, these pumpkin swirl cheesecakes are the perfect bite!
Ingredients:
Crust
24 Biscoff cookies, crushed
4 Tbsp butter, melted
Cheesecake
16 oz cream cheese
1/2 cup granulated sugar
2 eggs
2 tsp vanilla*
1/2 cup sour cream
1/2 can pumpkin puree
1/2 tsp pumpkin pie spice
Directions:
Preheat oven to 325°. Line cupcake tin with liners.
Crush Biscoff cookies, then add melted butter and stir together. Press approximately 2 Tbsp of cookie crumbs into the bottom of each cupcake liner. Bake at 325° for 5 minutes. Allow to cool while making cheesecake filling.
In a large mixing bowl, using an electric mixer, mix together cream cheese and sugar until smooth and creamy. Add eggs, one at a time, then vanilla. Scrape down the sides of the bowl, then add the sour cream.
Using a medium cookie scoop, place one scoop of vanilla cheesecake batter on top of the cooled cookie crusts.
Add pumpkin puree and pumpkin pie spice into the remaining vanilla cheesecake batter and mix until well combined.
Use the cookie scoop to place one scoop of pumpkin cheesecake batter on top of the vanilla batter. Use a butter knife to swirl the two fillings together.
Bake at 325° for 24-26 minutes, or until the tops of the cheesecakes are set. A little wiggle is ok if you shake the pan gently (think firm jello).
Allow to cool completely, then place in an airtight container and refrigerate for at least 3 hours before serving.
*I used vanilla bean paste, but vanilla extract will work just fine.
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