And Other Sweet And Salty Crations From Vera’s Kitchen Corner

Pumpkin Swirled Cheesecakes (Mini)

Cheesecakes, Vera's Recipes

I know, I know… After my Pumpkin Lasagna, I promised that we would slow down a little with the pumpkin recipes. But how can I be the only smart person and make something else, when everything on the internet is full of beautiful pumpkin recipes. Anyway, you must admit that I made a little chocolate break with Spider Cookies and Cookie Dough Brownies.

I always adore sweet cheesecake bites but with pumpkin I got more then I expect! Must try these Pumpkin Swirled Cheesecake. #pumpkin #cheesecake


You can probably imagine why I’m giving you this little introduction. Another round of Pumpkin Puree is finished and is waiting for a recipe to be used in. Well, I didn’t want for it to wait too long, and here is the real dessert for it – Pumpkin Swirled Cheesecakes.

I found this beautiful dessert a long time ago on the internet and the beautiful color of pumpkin swirl over a snow white cheesecake was something that was rooted into my memory. But, trying to find this recipe again, I saw that the blog I found it on no longer existed. But no matter, the idea is there and I will try my version and we will see what comes out of it.

I always adore sweet cheesecake bites but with pumpkin I got more then I expect! Must try these Pumpkin Swirled Cheesecake. #pumpkin #cheesecake

And so, very quickly, my Pumpkin Swirled Cheesecakes began slowly baking: made of two sweet layers. The „under“ layer from Graham cracker crumbs, butter, sugar and cinnamon, and the „upper“ layer, a little thicker, made of creme cheese, sugar, flour, eggs, and of course, pumpkin puree. And as i mentioned, over these tasty cups, on the top, a beautiful layer of pumpkin swirl was sparkling.

Of course, I never doubted that the taste will be the same as the look – simply delightful. Pumpkin and cheesecake are definitely a winning combination. If you are thinking of an autumn dessert, this really  great solution. Enjoy!!!

Yields 12

Pumpkin Swirled Cheesecakes (Mini)

20 minPrep Time

30 minCook Time

50 minTotal Time

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For the crust:

7 graham cracker sheets –crushed

1/2 teaspoon cinnamon

2 Tablespoon sugar

5 Tablespoon unsalted butter- melted

For the cheesecake:

16 oz. cream cheese- softened

3/4 cup powdered sugar

2 teaspoon vanilla extract

2 egg white

For the pumpkin swirl:

1/3 cup pumpkin puree

1 teaspoon ground cinnamon

1/8 teaspoon ground allspice

2 teaspoon all purpose flour


  1. Preheat the oven to 300 degrees F and line standard muffin pan with cupcake liners (if you are using paper liner I suggest you to double them).
  2. Crushed the graham cracker sheets into fine crumbs, stir in the cinnamon and sugar, then add melted butter and mix with the fork until the crumbs are evenly moistened.
  3. Place graham cracker crumb mixture in the bottom of each cupcake liner (about 1 heaping Tablespoon in each cup) and press down the crumbs, set aside.
  4. To make the cheesecake filling in the bowl mix softened cream cheese until it’s smooth, then mix in powdered sugar and vanilla extract. Mix until just combined. Add egg whites one at the time, but turn the mixer on low speed (DO NOT OVER BEAT IT), until completely incorporated.
  5. To make the pumpkin swirl: in a medium bowl mix together the pumpkin puree, cinnamon, allspice and flour, then add 2/3 cup of the cheesecake mixture to the pumpkin mixture and stir with a spatula..
  6. Divide half the plain cheesecake batter evenly between the cups. Scoop about one tablespoon of the pumpkin mixture on top and cover with the remaining cheesecake batter (liners should be filled almost to the top)
  7. Using remaining pumpkin mixture make 3-4 dots on each of the cheesecakes and swirl with a toothpick .
  8. Bake for 30 minutes (rotating the pan half way through the baking time)
  9. Cool them completely and store in refrigerator.
Recipe Type: Dessert

Can you imagine anything better then these Pumpkin Swirled Cheesecakes  for some autumn occassion like Halloween or Thanksgiving! This is  really irresistable dessert ! Must try it  #cheesecake #pumpkin

69 thoughts on “Pumpkin Swirled Cheesecakes (Mini)

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  1. I haven’t made these yet but they look delish! Also wanted to let you know I pinned these last night and they have been repined over 350 times in less than 12 hours! I think that’s a record for any of my pins. Thanks for the recipe!

  2. Hi Vera,
    I ♥ your blog!!! It´s fantastic and I want to try some of the pumpkin recipes, but I trip over the ingredient “pumpkin puree”… – What is that? Is that a “thing” that you can buy or must I prepare the puree by my own? The last thing would be good, I have enough pumpkins here to survive the autumn, twice! 🙂

    1. Thanks for stoping by Jasmin 🙂
      You can make your own pumpkin puree, cut pumpkin in slices, bake in the oven about 40 minutes(until it’s soft), peel off and blend in food procesor, strain it and you can store it in the fridge for a week, or place in the freezer and you can keep it for months.

    1. Hi Kim, I think you can bake this as one large cake, but you will have to double the recipe for 9 inch springform pan and bake it about an hour.

  3. I found this on Pinterest! I wanted to make something to bring for thanksgiving that wasn’t the usual pumpkin pie. I also made these Gluten Free, just used GF cinnamon crackers! There was enough cheesecake left for me to make one to try and these things are addicting! Not sure if they will make it to thanksgiving because everyone won’t stop eating them! Thanks for the recipe!!

    1. Hi Elizabeth,
      your batter is probably too thick. Try to use something thicker than toothpicks(wooden stick, spicky knife or something like that)

  4. Hi! I can’t wait to make these for my boyfriend’s family. I was wondering if I would use a cupcake pan instead of a muffin pan? and would it be okay if I made these the night before?

    1. Hi Alexandra, you bether use the liners (it will be much easier to take them out), or if you want to risk greease the pan well.

  5. Hi I just tried this recipe, and it taste wonderful, however looks like a huge fail lol. I was wondering how did you get the top so smooth and how come my pumpkin purée came out more brown than your lovely orange colorcolor. Also for some reason, the batter was not enough.

    1. As Judy mentioned, my swirl does look more brown not bright orange like the original recipe. Is that because of the cinnamon? How do I make it more orange?

  6. Vera, these look amazing! I can not wait to make them for my family holiday party! Can the be frozen at all? I would like to make them as far in advance as I can! Thanks so much!

  7. Made these for a food day at work. I had a few problems with the recipe. I filled the cupcake liners as suggested and ran out of the cheesecake batter after doing 9 of them. I also had no pumpkin t swirl onto the tops. They did taste good, though!

    1. Hi Charlene, you can use one whole egg instead 2 egg whites. I use only egg whites to get clean white color of the cake.

  8. Pumpkin and Cheesecake are two of my son’s favorite things. So when I showed him this recipe and asked him if he wants me to make them for his birthday, there was an immediate YES.. Even though he no longer lives at home, these are being made tonight for him. My other son is taking them down to him tomorrow.With a batch of my Chili and cornbread. Thanks for the recipe! Will let you know how they turn out.

    1. HI Shannon, you’ll need about 1 1/3 cup. Start with 1 cup and gradually add more.Mixture should be crumbly but not too dry.

  9. Hi, I was just wondering if you could give me a ball park guess on how much ( measurement, eg. 1 cup) graham there was. I only have graham crumbs!

    1. Hi Erin,you’ll need about 1 1/3 cup. Start with 1 cup and gradually add more.It should be crumbly but not too dry.

  10. So good! I made these into really mini cheesecakes – I used a mini tart pan so they are a one to two bite treat. I was looking for a good non-messy dessert for a large Halloween party and these are perfect! I made ahead and froze for two weeks and they were still just as tasty.Now I’m going to try them with the crust made from Trader Joes Speculoos (gingersnap cookies) instead of graham.

    1. Hi Shanice, you’ll need about 1 1/3 cup. Start with 1 cup and gradually add more.Mixture should be crumbly but not too dry.

  11. i dont use sugar-can i substitute honey or maple syrup?? also i use mashed hubbard squash for my pumpkin pie-can i use that instead of pumpkin for these??? i want to try taking them to my Quaker meeting Sunday

  12. Like Laurie and Judy mentioned above, my pumpkin mixture ended up looking brownish instead of the pretty bright orange. It was also kind of thick so hard to make the pretty swirls. Not sure why this happened. They are delish though!

  13. The recipe name indicates “Mini”. Do you use a mini cupcake pan and it only makes 12? 16 oz of cream cheese seems generous if only using mini pans. Help!

  14. I am curious to know if those of you asking about the color of the pumpkin mixture, used fresh pumpkin puree instead of canned? The canned pumpkin puree will remain an orange color but fresh pumpkin turns more brown when it is cooked. I know this from making fresh pumpkin pies. They aren’t as pretty but they taste great. Can’t wait to try this recipe–sounds so good!

  15. i made these, they are in the oven as I’m writing this, they look delicious, but I too didn’t have enough batter. I couldn’t add the second layer of plain batter. The next time i make these I would definitely double just the plain batter recipe.

    1. I need to make 36 mini cakes. Should I triple the recipe. Would using pumpkin pie filling make a difference? I have 2 cans I need to use before they expire.

      1. Hi Rose, triple the recipe. I haven’t tried it with pumpkin pie filling.Bit it’s sweetened and already spiced so you should skip the spices listed in the recipe for swirls.

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