*Ingredients
+For the dough:
°7 graham cracker sheets – crushed
°1/2 teaspoon cinnamon
°2 Tablespoon of sugar
°5 tablespoons unsalted butter - melted
+For the cheesecake:
°16 oz. cream cheese - softened
°3/4 cup powdered sugar
°2 teaspoons vanilla extract
°2 egg whites
+For the pumpkin swirl:
°1/3 cup pumpkin puree
°1 teaspoon ground cinnamon
°1/8 teaspoon ground allspice
°2 teaspoons all-purpose flour
*Instructions
Preheat the oven to 300 degrees F and line a standard muffin pan with cupcake liners (if using paper cups, I suggest lining them).
Crush the graham cracker sheets into fine crumbs, stir in the cinnamon and sugar, then add the melted butter and stir with a fork until the crumbs are evenly moistened.
Spoon graham cracker crumb mixture into bottom of each cupcake liner (about 1 heaping tablespoon in each cup) and press out crumbs, set aside.
To make the cheesecake filling in the bowl, stir in the softened cream cheese until smooth, then stir in the powdered sugar and vanilla extract.
Mix until just combined.
Add egg whites one at a time, but on low speed (DO NOT OVERBEAT), until fully incorporated.
To make the pumpkin swirl: In a medium bowl, combine the pumpkin puree, cinnamon, allspice and flour, then add 2/3 cup of the cheesecake mixture to the pumpkin mixture and toss with a spatula.
Divide half the regular cheesecake batter evenly between the cups.
Spoon about a tablespoon of the pumpkin mixture on top and cover with the rest of the cheesecake batter (liners should be filled almost to the top)
Using the remaining pumpkin mixture, make 3-4 dots on each of the cheesecakes and swirl with a toothpick.
Bake for 30 minutes (turn the pan halfway through)
Cool them completely and store them in the refrigerator
Enjoy !
