I know, I know… After my Pumpkin Lasagna, I promised that we would slow down a little with the pumpkin recipes. But how can I be the only smart person and make something else, when everything on the internet is full of beautiful pumpkin recipes. Anyway, you must admit that I made a little chocolate break with Spider Cookies and Cookie Dough Brownies.
You can probably imagine why I’m giving you this little introduction. Another round of Pumpkin Puree is finished and is waiting for a recipe to be used in. Well, I didn’t want for it to wait too long, and here is the real dessert for it – Pumpkin Swirled Cheesecakes.
I found this beautiful dessert a long time ago on the internet and the beautiful color of pumpkin swirl over a snow white cheesecake was something that was rooted into my memory. But, trying to find this recipe again, I saw that the blog I found it on no longer existed. But no matter, the idea is there and I will try my version and we will see what comes out of it.
And so, very quickly, my Pumpkin Swirled Cheesecakes began slowly baking: made of two sweet layers. The „under“ layer from Graham cracker crumbs, butter, sugar and cinnamon, and the „upper“ layer, a little thicker, made of creme cheese, sugar, flour, eggs, and of course, pumpkin puree. And as i mentioned, over these tasty cups, on the top, a beautiful layer of pumpkin swirl was sparkling.
Of course, I never doubted that the taste will be the same as the look – simply delightful. Pumpkin and cheesecake are definitely a winning combination. If you are thinking of an autumn dessert, this really great solution. Enjoy!!!