Nyåkers Mini Pumpkin Swirl Cheesecakes

Name: Nyakers Mini Pumpkin Swirl Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Yield: 12
Cuisine: American
Ingredients: 1 1/3 cup Nyakers gingersnap cookies (about 1 sleeve); 4 tbsp unsalted butter, melted; 12 oz full fat cream cheese, at room temperature; 1/3 cup granulated white sugar; 1/4 cup sour cream, at room temperature; 1/4 tsp ground ginger; 1 tsp pumpkin pie spice; 1 tsp vanilla; 2 eggs, at room temperature; 1/4 cup Grandma Hoerner's Pumpkin Butter Jubilee; 1 cup whipped cream; 6 Nyakers gingersnap cookies, halved

These delectable mini pumpkin cheesecakes are perfect on a brunch board or holiday table. Nyåkers gingersnaps add a zip of spice to the crust.

By Swapna Sachdev | @dreamybaker

● Prep time: 15 min., plus 2 hrs. chill time
● Cook time: 30 min.
● Total time: 2 hr. 45 min.
● Servings: 12

Ingredients

1 1/3 cup Nyakers gingersnap cookies (about 1 sleeve)
4 tbsp unsalted butter, melted
12 oz full fat cream cheese, at room temperature
1/3 cup granulated white sugar
1/4 cup sour cream, at room temperature
1/4 tsp ground ginger
1 tsp pumpkin pie spice
1 tsp vanilla
2 eggs, at room temperature
1/4 cup Grandma Hoerner's Pumpkin Butter Jubilee
1 cup whipped cream
6 Nyakers gingersnap cookies, halved

Directions

Step 1

Preheat the oven to 350°F. Line a 12-cup muffin pan with liners.

Step 2

Make the crust: Pulse the Nyakers gingersnap cookies and melted butter until combined. Mixture will be sandy. Firmly press a heaping tablespoon of crust mixture into each liner. Pre-bake for 5-6 minutes.

Step 3

Make the filling: Using a handheld mixer, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 1-2 minutes.

Step 4

Add the sour cream, pumpkin pie spice, ground ginger and vanilla extract, then beat until fully combined. On medium speed, add the eggs and beat just until combined.

Step 5

Scoop out 3/4 cup of batter and place in a medium mixing bowl. Stir in Grandma Hoerner's pumpkin butter jubilee until combined.

Step 6

Add spoonfuls of each batter on top of the crust. Alternate plain and pumpkin until liners are full. Using a toothpick, swirl the batters together.

Step 7

Bake until the edges are set and the centers only slightly jiggle, about 25-27 minutes.

Step 8

Set the pan on a wire rack and allow cheesecakes to cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for 2 hours.

Step 9

Once chilled, pipe a dollop of whipped cream on each cheesecake and top with a halved Nyakers gingersnap cookie. Serve and enjoy!