Go Back
–+ servings
Mini Pumpkin Swirled Cheesecakes

Mini Pumpkin Swirled Cheesecakes That'll Wow Your Guests

Mini Pumpkin Swirled Cheesecakes are a delightful treat capturing the essence of fall with creamy cheesecake and spiced pumpkin. Perfect for gatherings!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 cheesecakes
Course: Desserts
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with gluten-free for a gluten-free version.
  • 4 tablespoons Butter Coconut oil may be used for a dairy-free option.
  • 1/4 cup Sugar Honey or maple syrup can be substituted.
  • 1 teaspoon Cinnamon Consider nutmeg or pumpkin pie spice as alternatives.
For the Cheesecake Filling
  • 16 ounces Cream Cheese Ensure it’s softened for easy mixing.
  • 2 large Eggs Use whole eggs for richer flavor, or just egg whites for a lighter texture.
  • 1 cup Pumpkin Puree Homemade or canned; bake fresh pumpkin until soft.
  • 1/2 cup Flour Substitute gluten-free flour for a gluten-free option.
  • 1 teaspoon Vanilla Extract
For the Pumpkin Swirl
  • 1/3 cup Additional Pumpkin Puree Enhances the rich pumpkin flavor.
  • 1 pinch Spices Nutmeg or extra cinnamon to enhance the flavor.

Equipment

  • Muffin Pan
  • mixing bowls
  • electric mixer
  • Fork
  • knife or toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300°F (150°C) and line a muffin pan with paper cupcake liners.
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon until crumbly.
  3. Press the crumb mixture into the bottom of each cupcake liner, about ¼ inch thick.
  4. Beat the softened cream cheese, sugar, and flour until smooth.
  5. Add eggs one at a time, blending thoroughly, then mix in pumpkin puree and vanilla until smooth.
  6. In a small bowl, combine one-third of the cheesecake mixture with additional pumpkin puree and spices.
  7. Spoon the plain cheesecake mixture into each cupcake liner, leaving space for the pumpkin swirl.
  8. Dollop the pumpkin mixture on top and gently swirl with a knife or toothpick.
  9. Bake for approximately 30 minutes until centers are slightly set.
  10. Cool at room temperature for an hour, then refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1cheesecakeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Allow cheesecakes to chill for at least 2 hours after baking to improve texture and flavor.

Tried this recipe?

Let us know how it was!