Mini Sweet Potato or Pumpkin Swirl Cheesecakes

Mini Sweet Potato or Pumpkin Swirl Cheesecakes

Ingredients:

For the Crust:

• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup sour cream
• 1/4 cup heavy cream

For the Sweet Potato/Pumpkin Swirl:

• 1/2 cup sweet potato puree or pumpkin puree
• 1 tablespoon brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger (optional)

Instructions:

1. Prepare the Crust:
   • Preheat your oven to 325°F (163°C).
   • In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with the butter.
   • Press the mixture into the bottom of mini tart pans or a muffin tin lined with paper liners, creating a firm, even layer. Set aside.
2. Prepare the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
   • Add the sugar and vanilla extract, and continue to beat until well combined.
   • Add the eggs one at a time, mixing well after each addition.
   • Mix in the sour cream and heavy cream until smooth.
3. Prepare the Sweet Potato/Pumpkin Swirl:
   • In a small bowl, mix together the sweet potato or pumpkin puree with brown sugar, cinnamon, nutmeg, and ginger until well combined.
4. Assemble the Cheesecakes:
   • Spoon the cheesecake filling into the prepared crusts, filling each about 3/4 full.
   • Add a small spoonful of the sweet potato or pumpkin mixture on top of each cheesecake.
   • Use a toothpick or skewer to swirl the puree into the cheesecake filling, creating a marbled effect.
5. Bake:
   • Bake in the preheated oven for 18-20 minutes, or until the centers are set and slightly jiggle when the pan is gently shaken.
   • Remove from the oven and allow to cool completely in the pan before transferring to the refrigerator to chill for at least 2 hours.
6. Serve:
   • Once chilled, remove the mini cheesecakes from the pans or liners.
   • Serve chilled and enjoy!

Tips:

• You can use either sweet potato or pumpkin puree, depending on your preference.
• These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days.
• If you want to add a bit of extra sweetness, you can drizzle some caramel sauce on top before serving.

These mini cheesecakes are perfect for a fall dessert or any occasion where you want a small, sweet treat!