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    Home » Recipes

    Mini Pumpkin Swirl Cheesecakes

    Published: Oct 14, 2022 by Samantha Ferraro · This post may contain affiliate links · 1 Comment

    Jump to Recipe

    These mini pumpkin swirl cheesecakes are the perfect fall treat for when you are craving something sweet and decadent with little bit of a fall spice flair! Creamy mini cheesecakes are swirled with spiced pumpkin and layered on top of a graham cracker crust.

    Three mini cheesecakes are displayed in cupcake liners and next to a cupcake tin. The individual sized cheesecakes are swirled with pumpkin and garnished with whipped cream and grated nutmeg.

    As soon as fall is in the air, I am one of those people that make all the pumpkin things!

    Pumpkin rugelach is another favorite treat and when I have leftover pumpkin puree and when I'm in the mood for something savory, I love making a batch of creamy pumpkin soup with fried sage.

    Mini Pumpkin Cheesecake

    If you are craving a sweet fall treat, these mini pumpkin cheesecakes hit the spot! The cream cheese mixture is beaten until incredibly smooth and swirled with a few dollops of spiced pumpkin puree. Warm flavors of ginger, cinnamon and nutmeg are the main highlights, thanks to a simple addition of pumpkin pie spice, and all of the layers sit on top of a buttery graham cracker crust.

    Because these mini cheesecakes are formed in a muffin tin, they are the perfect single serving and much easier to make than a large cheesecake.

    Why you'll Love this Recipe

    • Easier to make than a large cheesecake.
    • These mini pumpkin cheesecakes are formed in muffin cups, making them a perfect single serving.
    • Delicious fall flavors of pumpkin spice.

    Ingredients

    • Cream Cheese
    • Eggs
    • Sour Cream
    • Pumpkin Puree
    • Pumpkin Spice
    • Graham Crackers
    • Melted Butter
    Mini cheesecakes are served in cupcake lines and made in a muffin tin. These individual cheesecakes are swirled with spiced pumpkin and topped with whipped cream and a dusting of grated nutmeg.

    How to Make Mini Pumpkin Cheesecakes

    1. Preheat oven to 325 degrees Fahrenheit and line a cupcake pan with cupcake liners and set aside.
    2. In a food processor, grind up the graham crackers into fine crumbs and add the melted butter. Give everything a good mix so the butter evenly coats all of the graham crackers.
    3. Press 2 tablespoons of the graham cracker mixture into the muffin cups wit the back of a spoon or measuring cup.

    4. In a bowl of a stand mixer with the paddle attachment, mix the cream cheese until smooth and pour in the sugar and vanilla extract and continue mixing until combined and creamy.

    5. Add in the eggs and into the cream cheese mixture until combined and then the sour cream and continue mixing until everything is mixed in well and smooth.

    6. In another bowl, make the pumpkin puree mixture and combine the pumpkin puree, orange zest, pumpkin pie spice and flour and whisk to combine.

    7. Pour the cheesecake mixture into the muffin cups about ¾ way full to the top.

    8. Add a few dollops of the pumpkin mixture into the cream cheese mixture and use a toothpick to swirl the pumpkin around the cheesecake batter.

    9. Bake the cheesecakes for about 25-28 minutes until just set.

    10. Once the cheesecake are done baking, place the muffin tin on a wire rack and let them cool completely before serving. Once cooled, place them in the refrigerator for at least 1 hour before serving.

    11. Top cheesecakes with a dollop of whipped cream and freshly grated nutmeg.

    Mini cheesecakes have a swirl of pumpkin in the mixture and topped with a dollop of whipped cream.

    Mini Pumpkin Swirl Cheesecakes

    Samantha Ferraro

    LittleFerraroKitchen.com

    These mini pumpkin swirl cheesecakes are the perfect fall treat! Mini cheesecakes are swirled with spiced pumpkin and layered on top of a graham cracker crust.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Chilling 1 hr 20 mins
    Total Time 2 hrs 10 mins
    Course Dessert
    Cuisine American
    Servings 9 mini cheesecakes
    Calories 194 kcal

    Equipment

    Muffin Tin

    Ingredients
     
     

    Crust

    • ¾ cup graham crackers finely crushed
    • 2 tablespoons unsalted butter melted

    Cheesecake Mixture

    • 8 ounces cream cheese room temperature
    • ¼ cup granulated sugar
    • ¼ cup sour cream or Greek yogurt
    • 1 teaspoon vanilla
    • 1 eggs room temperature

    Pumpkin Mixture

    • ⅓ cup pumpkin puree
    • 1 teaspoon pumpkin pie spice
    • 1 teaspoon orange zest optional, but highly recomendded
    • 2 teaspoon brown sugar
    • 1 tablespoon flour

    Garnish

    • Whipped cream
    • Grated nutmeg

    Instructions
     

    • Preheat oven to 325 degrees Fahrenheit and line a cupcake pan with cupcake liners and set aside.
    • In a food processor, grind up the graham crackers into fine crumbs and add the melted butter. Give everything a good mix so the butter evenly coats all of the graham crackers.
    • Press 2 tablespoons of the graham cracker mixture into the muffin cups wit the back of a spoon or measuring cup.
    • In a bowl of a stand mixer with the paddle attachment, mix the cream cheese until smooth and pour in the sugar and vanilla extract and continue mixing until combined and creamy.
    • Add in the eggs and into the cream cheese mixture until combined and then the sour cream and continue mixing until everything is mixed in well and smooth.
    • In another bowl, make the pumpkin puree mixture and combine the pumpkin puree, orange zest, pumpkin pie spice, brown sugar, orange zest and flour and whisk to combine.
    • Pour the cheesecake mixture into the muffin cups about ¾ way full to the top.
    • Add a few dollops of the pumpkin mixture into the cream cheese mixture and use a toothpick to swirl the pumpkin around the cheesecake batter.
    • Bake the cheesecakes for about 25-28 minutes until just set.
    • Once the cheesecake are done baking, place the muffin tin on a wire rack and let them cool completely before serving. Once cooled, place them in the refrigerator for at least 1 hour before serving.
    • Top cheesecakes with a dollop of whipped cream and freshly grated nutmeg.

    Notes

    For a smooth texture, make sure all of the ingredients are at room temperature. 
    If you don't have pumpkin pie spice, mix ½ teaspoon of cinnamon, ½ teaspoon nutmeg and ¼ teaspoon ground ginger. 
    The cheesecakes will have puffed up and as they cool, will slowly deflate, making a perfect pocket for a dollop of whipped cream.
    Cheesecake batter adapted from Sally's Baking Addiction.

    Nutrition

    Calories: 194kcalCarbohydrates: 16gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 54mgSodium: 137mgPotassium: 72mgFiber: 0.3gSugar: 10gVitamin A: 1896IUVitamin C: 1mgCalcium: 40mgIron: 0.3mg
    Keyword mini pumpkin cheesecake, pumpkin cheesecake
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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    Comments

    1. AliciaC says

      August 03, 2012 at 1:37 pm

      5 stars
      Did you ever find out a way to make them NOT sink in the middle? Thanks!

      Reply

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