These gorgeous Mini Pumpkin Swirled Cheesecakes are the best homemade treat to satisfy your fall flavor cravings. Perfectly swirled and spiced for a delicious pumpkin dessert!
Pumpkin Swirled Cheesecakes
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.
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.
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!!!
Mini Pumpkin Swirled Cheesecakes
Prep Time: 20 minutes- Cook Time: 30 minutes
- Total Time: 50 minutes
Yield: 12 cheesecakes 1x
Category: Dessert
Method: Oven
Cuisine: American
Print Recipe
Pin RecipeDescription
These gorgeous Mini Pumpkin Swirled Cheesecakes are the best homemade treat to satisfy your fall flavor cravings. Perfectly swirled and spiced for a delicious pumpkin dessert!
Ingredients
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
Instructions
- 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).
- 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.
- 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.
- 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.
- 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..
- 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)
- Using remaining pumpkin mixture make 3-4 dots on each of the cheesecakes and swirl with a toothpick .
- Bake for 30 minutes (rotating the pan half way through the baking time)
- Cool them completely and store in refrigerator.
104 comments
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!
Thanks a lot Amy 🙂
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! 🙂
Greetings
Jasmin
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.
Hi Vera,
perfect – thank you for the information. I will try this soon!!!
Hi! I made two muffin/cupcake pans at the same time but didn’t increase the baking time. (Late night baking and didn’t think about it) Will they be okay or do I need to re-cook them longer? How do you know if they’re “done”?
[…] PUMPKIN SWIRLED CHEESECAKE MINIS by OMG Chocolate Dessert […]
Congratulations on being featured on Best of the Weekend! This looks absolutely divine!
Thanks
Do I use a muffin pan or cupcake pan size? I’m confused because it says muffin but line with cupcake papers.
HI Melissa, it’s regular muffin pan size.
Can you make this into one large cheese cake, instead of 12 mini cakws
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.
Is there a way you can use canned pumpkin instead?
Mallory, you can use pure canned pumpkin.
Made these last night for a holiday potluck at work – huge hit!
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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!!
Thanks Mallory 🙂
I’m having a hard time swirling the pumpkin mixture, is there any tips on how to do it?
Hi Elizabeth,
your batter is probably too thick. Try to use something thicker than toothpicks(wooden stick, spicky knife or something like that)
i was curious if you’ve ever baked them in a mini muffin pan? And if so how long did you bake them?
Thanks!
Hi Emily, I’ve never baked them in mini muffin pan but if you do start checking them after 12-15 minutes.
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?
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Hi Chauntelle,you can use cupcake pan and you can store them for a few days in the fridge.
I have a box of graham cracker crumbs. Do you have any idea how much I should use?
Hi Brookie, you’ll nedd about 1 1/3 cup. Start with 1 cup and gradually add more.It shoul be crumly but not too dry.
Hello,
I’ll be making these tonight and was wondering if I could make them without cupcake liners.
Thanks!
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.
Thank you, Vera
how long do you cool it for?
Hi Bee, cool it to room temperature (about an hour)
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.
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?
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!
Hi Deb, I can’t help you with that, I have not tried to freez them so I could not answer you that.
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!
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[…] Pumpkin Swirled Mini Cheesecakes – OMG Chocolate Desserts […]
[…] Pumpkin Swirled Mini Cheesecakes – OMG Chocolate Desserts […]
I was wondering why just egg whites, instead of whole eggs?
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.
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.
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do u know how many graham crackers it take. I couldn’t purchase in sheets.
thanks
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.
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!
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.
Thank you so much!
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.
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Hi Kris, how long did you put it in the oven and at what temp for the mini cupcakes?
How long did you cook them for? Did you still do them at 300 degree oven?
Hi! I have graham cracker crumbs so how many cups will it be exactly? I can’t wait to make these tomorrow!
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.
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
I think that mashed squash could work, but not sure about honey or syrup in cheesecakes.
Is there any reason besides “health” that you are using 2 egg whites instead of 1 whole egg?
Hi Johnny,you can use 1 whole egg.
I love this idea, but I don’t like pumpkin, is there something else you can replace it with?
sweet potato (bake them first)
Why did my swirl mixture come out more brown, not bright orange like yours? Plus it was thicker and not easy to swirl.
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Recipe sounds wonderful..any idea how long to bake
If using the mini (1-2 bites) muffin pan instead of a cupcake pan??
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!
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!
Hi Dianne, it’s regular cupcake pan, not mini cupcake pan. “Mini” means it’s not regular sized cake.
[…] Pumpkin Swirled Cheesecakes (Mini) – “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!!!”- OMG Chocolate Desserts […]
Can I freeze these?
Hi Maureen, I haven’t tried but I think it would work well like any other cheesecake.
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!
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.
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.
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.
Thanks. That’s what I will do. Will let you know how they turn out.
I’m going to make these but will use cinnamon graham crackers instead of regular.
Hi Caryn, it sounds great.I think it would be great with cinnamon graham crackers 🙂
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Just made these gluten free with Schar brand Graham crackers and a good gf flour mix that includes xanthum gum. Can’t wait to serve them to a group at church tomorrow for Mother’s Day with a regular sausage cream cheese crescent casserole. Yum! Thanks, found you on Pinterest!
Thanks Christine 🙂
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[…] The fabulous swirl on these mini pumpkin cheesecakes is easier to do than I thought it would be, and I love individual cheesecakes because you don’t have to share! (via OMG Chocolate Desserts) […]
I love these SO MUCH! Have you tried this recipe as a cheesecake, in a spring form pan?
Hi Rita, I haven´t tried, but this could be transformed into regular cheesecake,but you will need to double the recipe.
Hi!
I don’t know if this post is still active, but I wanted to try to make these for Thanksgiving this year.
1. How long do you think you would you cook these if you made them in a mini muffin tin?
2. Do you think that they would freeze well for preparation ahead of time?
Hi Alaina, start checking them after 15-20 mins. I think it would freeze well.
[…] Pumpkin Swirled Cheesecake […]
I just made those for Sunday tailgate, they are in the oven now. They look pretty good, but I will say there is no way to prep in 20 minutes.
But I think they will be a big hit.
Do you mean scoop one TEASPOON of the pumpkin mixture onto each of the 12 cupcakes? Because you say to use 1/3 c pumpkin puree plus some flour. That is not even close to 12 tablespoons.
Other than that, this looks great! Am baking it now. Had to use less pumpkin that you wrote though, so hopefully I didn’t mess that up
You were supposed to take 1/3 cup of pumpkin purée and mix it with 2/3 cup cheesecake mixture. You should’ve had more than enough to do a tablespoon in each cheesecake.
This recipe is delicious! I used canned pumpkin purée because that’s all I had in the pantry. As others mentioned, the pumpkin batter was brown, rather than orange. This was because of the proportion of the spice (which is brown) to the pumpkin purée. However, I added 6 or 7 drops of orange food coloring, and it made the pumpkin batter orange again (it was the color of pumpkin pie filling). I made these in a mini-muffin pan, rather than a regular pan, and I baked them for 18 minutes, which was perfect. It made two and a half dozen.
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This looks so good! I love that they are mini! What a great way to portion out dessert for the week!
Thanks for sharing! Do they keep long?
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Do you know the nutritional value of a serving? Special dietary restrictions and I love all things either pumpkin or cheesecake!
[…] Mini Pumpkin Swirled Cheesecakes […]
LOVE this dessert! My husband is addicted and they were a huge hit at our Halloween party.
I do definitely recommend doubling the cheesecake mixture, and I added orange food coloring to make the swirl look more orange instead of brown. Will for sure be keeping this recipe handy for the future!
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Made these last year for Thanksgiving with about 20 guests, everyone loved them! Considering making them again this year, rather than trying something new/different! Thanks for the recipe!
I made a GF version of this……substituting GF ginger snaps for the graham crackers and then GF flour for the reg. flour in the swirl…..tiny dollop of caramel on top…….YUM
I love these haven’t tried them yet and will have to convert into English measurements and also vegan. It is doable and I love a challenge. If they turn out right ill make some for Halloween. Thank you ❤️???
Hi any idea carb coontent per serving?
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I have a bunch of pumpkin puree in my freezer and would like to use it. But I find when thawed it is very wet. Do you have any suggestions on how I can make it work in this recipe?
I have this issue as well when i bake and then freeze pumpkin. I strain it before I freeze AND I strain it after I defrost, with a coffee filter and strainer, to get all the eater out. it’s a process but I love using fresh pumpkin in my Thanksgiving pies
Will this cheesecake batter taste good for any kind of cheesecake?
My oven won’t go down to 300, the lowest is 350 is there any adjustment in time to bake?
Absolutely delicious and my family loved this dessert
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These looks amazing!!
How long do they hold for? If i were to make them today would they go soggy in two days??
Thank you
My gosh they are so good to eat every one is buying them
Love your recipes!
You cannot “re-cook”.