Indulge in the flavors of the season with our mouthwatering pumpkin swirl cheesecake recipe. A perfect dessert to embrace autumn’s warmth and comfort.

It’s time to savor the flavors of fall with a delectable treat that embodies the season’s magic – mini pumpkin swirl cheesecakes.

Our pumpkin swirl cheesecake recipe combines the creamy decadence of cheesecake with the rich flavor of pumpkin. These bite-sized delights bring together the rich creaminess of classic cheesecake and the comforting essence of pumpkin spice.

The pumpkin swirl is a blend of pumpkin puree, warm spices, and a delicate hint of sweetness.

Whether you’re planning a festive gathering throughout the holiday season or simply looking to enjoy a slice of autumn comfort, this dessert is a must-try for anyone seeking a taste of fall in every bite.

How to Make Mini Pumpkin Swirl Cheesecakes

Be sure to scroll down to get the full printable recipe!

Ingredients:

graham cracker sheets, crushed, about 1 cups graham cracker crumbs
cinnamon
allspice
flour
sugar
unsalted butter, melted
cream cheese, room temperature
powdered sugar
2 egg whites
almond extract
canned pumpkin puree

Step by Step Instructions

To make the crust, start by preheating the oven to 300 degrees F.

Crush graham crackers until they are fine crumbs. Combine graham cracker crumbs with the melted butter, cinnamon and sugar. Mix until the crumbs are moist (sand like texture).

Line a muffin pan with cupcake liners or use cooking spray. Add the crumbs to the bottom of each cupcake liner. Press down firmly on the crumbs.

Next make the creamy cheesecake filling.

In a large mixing bowl, add room temperature cream cream to a bowl of a stand mixer. Mix on medium speed until smooth.

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

Add egg whites one at a time to your cream cheese mixture on low until incorporated. Please do not overbeat the mixture.

Take half of the plain batter and divide it among the muffin cups.

To make the pumpkin layer, mix the pumpkin puree, cinnamon, allspice and flour together in a medium bowl. Add 1/4 cups of batter to the pumpkin.

Spoon half of the pumpkin batter to the muffin cups.

Top each with the leftover cheesecake.

Spoon dollops of the pumpkin mixture on top of each cheesecake

Take a toothpick and swirl the pumpkin pie filling through each individual cheesecake to create a marble effect.

Repeat layers until each of your cheesecakes are created.

Place the pan of your Mini pumpkin cheesecakes in the center of the oven and bake for 25-30 minutes and then let cool on a cooling rack for 15-20 minutes until removing from the pan.

The edges should be set, and the center should have a slight jiggle when gently shaken. The cheesecakes will continue to firm up as they cool.

For the best taste and texture, serve the mini pumpkin swirl cheesecakes chilled, either on their own or topped with whipped cream, caramel sauce, or a sprinkle of cinnamon.

More Fall Desserts:

Tips for Best Results

Make sure your cream cheese is at room temperature for smooth blending and a creamy texture.
If using canned pumpkin puree, ensure it’s 100% pure pumpkin without added spices or sugar.
Chill the cheesecakes in the refrigerator for at least a few hours, preferably overnight, to allow flavors to meld and for the texture to set properly.
Serve the cheesecakes chilled for the best taste and texture.

Pumpkin Swirl Cheesecake FAQs

What do I do Leftover Cheesecake Filling?

You can store remaining filling in the refrigerator for 2-3 days. Cream cheese doesn’t freeze well, so you wouldn’t want to freeze your filling.

Why should you not overbeat your cheesecake batter?

Well, it may end up tasting less creamy. The consistency of homemade cheesecakes tends to vary from person-to-person but for this recipe we recommend beating until just combined because too much mixing will cause too much air in the batter, causing the butterfat in your cream dairy products to break down prematurely which doesn’t produce that silky smooth texture our mouths crave when eating desserts like cakes or pie.

How do I prevent my cheesecakes from cracking?

To prevent cracking, make sure all your ingredients are at room temperature, avoid overmixing the batter, bake the cheesecakes in a water bath, and allow them to cool gradually after baking.

Can I use a different type of crust?

Certainly! While graham cracker or cookie crusts are traditional, you can experiment with other crusts like crushed nuts or even chocolate cookie crumbs for added variety.

Can I make these cheesecakes ahead of time?

Absolutely. Mini pumpkin swirl cheesecakes can be prepared ahead of time and stored in the refrigerator for up to 3-4 days.

Can I freeze these cheesecakes?

Yes, you can freeze these cheesecakes for up to 1-2 months. Make sure to wrap them tightly in plastic wrap and then aluminum foil to prevent freezer burn.

How do I create the perfect swirl pattern?

To achieve a beautiful swirl pattern, alternate spoonfuls of plain cheesecake batter and pumpkin batter into each cupcake liner. Then, gently drag a toothpick or skewer through the batter to create swirls without overmixing.

Pumpkin Swirl Cheesecake Recipe

Yield: 12

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Discover how to make a Pumpkin Swirl Cheesecake Recipe! This is the perfect fall dessert for any family gathering. It features layers of cheesecake, cream cheese, and whipped topping, all topped off with cinnamon sugar.

Ingredients

Crust:
8 graham cracker sheets, crushed
1/2 teaspoon cinnamon
1.5 Tablespoons sugar
4 Tablespoon unsalted butter, melted
Cheesecake:
16 ounces cream cheese, room temperature
1/2 cup powdered sugar
2 egg whites
1 teaspoon almond extract
Pumpkin swirl:
1/3 cup canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground allspice
2 teaspoon all purpose flour

Instructions

Preheat the oven to 300 degrees F.
Crush graham crackers until they are fine crumbs. Stir in the unsalted butter, cinnamon and sugar.
Mix until the crumbs are moist (sand like texture).
Line a muffin pan with cupcake liners. Add the crumbs to the bottom of each cupcake liner.
Press down firmly on the crumbs.
Make the cheesecake filling - add room temperature cream cream to a bowl of a stand mixer. Mix until smooth.
Add powdered sugar and almond extract to the cream cheese. Beat for 2 minutes.
Add egg whites one at a time on low until incorporated. Please do not overbeat the mixture.
Take half of the cheesecake mixture and divide it among the muffin cups.
Make the pumpkin swirl - mix the pumpkin puree, cinnamon, allspice and flour together in a small bowl.
Add ¼ cup cheesecake mixture to the pumpkin swirl.
Take the pumpkin swirl and add ½ tablespoon to each muffin pan.
Add remaining cheesecake mixture to the muffin pan.
Add the remaining pumpkin swirl on top of each individual cheesecake.
Take a toothpick and swirl through each individual cheesecake until you get a nice swirl.
Bake your mini pumpkin swirl cheesecakes for 25-30 minutes.

Notes

Variations

Swap out the spices and just use 2 teaspoons of pumpkin pie spice.

No almond extract? Use 2 teaspoons vanilla.

Make pumpkin swirl cheesecake bars by using a large baking pan.

Swap out the graham cracker crust and make a pecan crust (place pecans in a food processor to crust) or use gingersnap cookies for a gingersnap crust.

What do I do Leftover Cheesecake Filling

You can store remaining filling in the refrigerator for 2-3 days. Cream cheese doesn't freeze well, so you wouldn't want to freeze your filling.

Why should you not overbeat your cheesecake batter?

Well, it may end up tasting less creamy. The consistency of homemade cheesecakes tends to vary from person-to-person but for this recipe we recommend beating until just combined because too much mixing will cause too much air in the batter, causing the butterfat in your cream dairy products to break down prematurely which doesn't produce that silky smooth texture our mouths crave when eating desserts like cakes or pie.