Mini Pumpkin Swirl Cheesecake

Instructions

1. In a food processor, pulse the graham cracker sheets into fine crumbs. Place the graham cracker crumbs, cinnamon, sugar, and butter into a medium bowl. Stir to combine.
2. Line a cupcake pan with cupcake liners and put one tablespoon of the graham cracker crumb mixture in the bottom of each liner. Press down the crumbs with your fingers to form the crusts.
3. In a large bowl, add the cream cheese, vanilla extract, and sugar (or Splenda). Using an electric hand mixer, beat until fluffy. Add the Cool Whip and beat until smooth.
4. In a small bowl, combine the pumpkin puree, ground cinnamon, ground nutmeg, ginger, and allspice. Stir until incorporated.
5. Add ⅔ cup of the cheesecake mixture to the pumpkin mixture. Stir with a spatula until smooth and combined without any lumps.
6. Fill each cupcake liner with cheesecake mixture evenly. Place three small dots of pumpkin batter onto the cheesecake batter in the liner. Use a toothpick to swirl the two batters.
7. Once each cheesecake is swirled, place the cupcake pans into the fridge to chill for 3 hours or until firm. Serve and enjoy!