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Pumpkin Swirl Mini Cheesecake

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This delightful Pumpkin Swirl Mini Cheesecake recipe is perfect anytime but especially for fall and pumpkin season!

It features the smooth creaminess of cheesecake with the delightful flavors of pumpkin, cinnamon, and other yummy spices. YUM!

The best part of this yummy recipe is that it is super easy to make and uses common ingredients you are already familiar with. 

Stacked pumpkin swirl mini cheesecakes

Pumpkin Swirl Mini Cheesecake

Fall is one of my favorite times of the year and, of course, it is pumpkin everything! Well, cheesecake is no exception. One of our very favorites is this Pumpkin Swirl Mini Cheesecake recipe.

It is an easy recipe that gives you loads of creamy yummy flavor perfect as a snack time treat or an after-dinner sweet treat. You will also love the mini-sized servings as it makes them perfect for parties, get-togethers, and any other entertaining you may do.

Looking for other pumpkin cheesecake combinations? Then be sure and try these mouthwatering pumpkin cheesecake recipes too!

  • Keto Pumpkin Cheesecake Recipe With Pecan Crust
  • No Bake Pumpkin Cheesecake Recipe

As you can see, combining the deliciousness of cheesecake with the yumminess of pumpkin gives you a dessert to die for! And, with fall and pumpkin season right around the corner, why not give them a try!

Now, let’s get on the recipe for our Pumpkin Swirl Mini Cheesecakes!

How to make this delicious recipe:

Begin by preheating the oven to 300 degrees F.

Using a food processor or a bag and rolling pin, crush the graham crackers until they are fine crumbs. Mix together with the unsalted butter, cinnamon, and sugar until the crumbs are moist. They should be a sand-like texture.

Place cupcake liners in the muffin pan (or use mini cheesecake pan) . Then, spoon the crumb mixture into the bottom of each cupcake liner and press down firmly. Set aside.

Add batter to cups

Add room temperature cream to the bowl of a stand mixer and mix until smooth.

Add in the powdered sugar and almond extract to the cream cheese and beat for 2 minutes.

Then, add the egg whites one at a time, mixing on low until fully incorporated. However, take care not to overbeat the mixture.

Divide the cheesecake mixture in half and set aside one of the halves. Using half of the mixture, divide it among the muffin cups.

To make the pumpkin swirl, mix together the pumpkin puree, cinnamon, allspice, and flour together in a small bowl. Add ¼ cup cheesecake mixture to the pumpkin swirl.

Spoon ½ tablespoon of the pumpkin swirl mixture to each muffin pan.

Add the remaining cheesecake mixture to the muffin pan on top of the pumpkin swirl mixture.

Finally, add the remaining pumpkin swirl on top of each individual cheesecake.

Using a toothpick, swirl through each individual cheesecake until you get a nice swirl.

Place in oven and bake for 25-30 minutes.

Enjoy!

Single cheesecakes with pumpkin

Stacked pumpkin swirl mini cheesecakes

Pumpkin Swirl Mini Cheesecake

This delightful Pumpkin Swirl Mini Cheesecake is easy to make and features the smooth creaminess of cheesecake with the delightful flavors of pumpkin, cinnamon, and other spices.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Course Dessert
Cuisine American
Servings 12 mini cheesecakes

Ingredients
  

Crust

  • 8 graham cracker sheets crushed
  • 1/2 tsp cinnamon
  • 1 1/2 tbsp sugar
  • 4 tbsp unsalted butter melted

Cheesecake

  • 16 oz cream cheese room temperature
  • 1/2 cup powdered sugar
  • 2 egg whites
  • 1 tsp almond extract

Pumpkin swirl

  • 1/3 cup canned pumpkin puree
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 2 tsp all purpose flour

Instructions
 

  • Begin by preheating the oven to 300 degrees F.
  • Using a food processor or a bag and rolling pin, crush the graham crackers until they are fine crumbs. Mix together with the unsalted butter, cinnamon, and sugar until the crumbs are moist. They should be a sand-like texture.
  • Place cupcake liners in the muffin pan. Then, spoon the crumb mixture into the bottom of each cupcake liner and press down firmly. Set aside.
  • Add room temperature cream to the bowl of a stand mixer and mix until smooth.
  • Add in the powdered sugar and almond extract to the cream cheese and beat for 2 minutes.
  • Then, add the egg whites one at a time, mixing on low until fully incorporated. However, take care not to overbeat the mixture.
  • Divide the cheesecake mixture in half and set aside one of the halves. Using half of the mixture, divide it among the muffin cups.
  • To make the pumpkin swirl, mix together the pumpkin puree, cinnamon, allspice, and flour together in a small bowl. Add ¼ cup cheesecake mixture to the pumpkin swirl.
  • Spoon ½ tablespoon of the pumpkin swirl mixture to each muffin pan.
  • Add the remaining cheesecake mixture to the muffin pan on top of the pumpkin swirl mixture.
  • Finally, add the remaining pumpkin swirl on top of each individual cheesecake.
  • Using a toothpick, swirl through each individual cheesecake until you get a nice swirl.
  • Place in oven and bake for 25-30 minutes.
Keyword cheesecake, pumpkin, mini cheesecakes, fall recipe

Stacked pumpkin swirl mini cheesecakes with text overlay in the middle

Filed Under: Oven Baked Tagged With: Oven Baked, Pumpkin, Single Serve

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