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Pumpkin Swirl Cheesecake Recipe

Pumpkin Swirl Cheesecake Recipe

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.

You know it’s officially fall when the pumpkin spice lattes start hitting the shelves. But what happens when you don’t have time to hit up Starbucks for a PSL? I’m here to tell you that there is an alternative: Pumpkin Swirl Cheesecake Recipe! It features layers of cheesecake, cream cheese, and whipped topping, all topped off with cinnamon sugar.

If you’re looking for a dessert that is both delicious and easy to make for the upcoming holiday season, this pumpkin swirl cheesecake recipe might be what you need. I bet it will become one of your family’s favorite desserts!

Mini Pumpkin Swirl Cheesecakes Recipe

It doesn’t take much effort or cooking skills- just some time in the oven. Plus it will make your kitchen smell amazing! In addition to being rich in flavor, this sweet dessert also has a creamy texture thanks to the use of cream cheese as one key ingredient. 

A lot of people are intimidated by making cheesecake, but it really isn’t all that difficult at all. And these Pumpkin Swirl Cheesecakes prove just how easy the process is with none of the usual work involved in a traditional cheesecake-making experience such as needing a water bath or letting your cheesecake bake with the oven door open.

You’ll never have to waste pumpkin again thanks to this genius trick: Place the leftover can in an airtight container and save it for recipes just like this one.

While yes, a traditional pumpkin pie is always delicious, try this easy recipe the next time you are craving something pumpkin!

Mini Pumpkin Swirl Cheesecakes Recipe

How to Make these Mini Pumpkin Swirl Cheesecakes!

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

You will need to gather the following 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
Mini Pumpkin Swirl Cheesecakes Recipe

Step by Step Instructions

Make the Crust

To start, preheat the oven to 300 degrees F. 

Crush graham crackers until they are fine crumbs. Combine cookie 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.

Mini Pumpkin Swirl Cheesecakes Recipe

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.

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. 

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.

Mini Pumpkin Swirl Cheesecakes Recipe

Place pan of your Pumpkin Cheesecake Recipe 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.

Mini Pumpkin Swirl Cheesecakes Recipe

Variations

  • Swap out the spices and just use 2 teaspoons of pumpkin pie spice.
  • No almond extract? Use vanilla extract.
  • 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 crush) or use gingersnap cookies for a gingersnap crust.
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.

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.

mini pumpkin swirl cheesecake

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

    1. Preheat the oven to 300 degrees F. 
    2. Crush graham crackers until they are fine crumbs. Stir in the unsalted butter, cinnamon and sugar.
    3. Mix until the crumbs are moist (sand like texture).
    4. Line a muffin pan with cupcake liners. Add the crumbs to the bottom of each cupcake liner.
    5. Press down firmly on the crumbs.
    6. Make the cheesecake filling - add room temperature cream cream to a bowl of a stand mixer. Mix until smooth. 
    7. Add powdered sugar and almond extract to the cream cheese. Beat for 2 minutes. 
    8. Add egg whites one at a time on low until incorporated. Please do not overbeat the mixture.
    9. Take half of the cheesecake mixture and divide it among the muffin cups.
    10. Make the pumpkin swirl - mix the pumpkin puree, cinnamon, allspice and flour together in a small bowl.
    11. Add ¼ cup cheesecake mixture to the pumpkin swirl. 
    12. Take the pumpkin swirl and add ½ tablespoon to each muffin pan.
    13. Add remaining cheesecake mixture to the muffin pan.
    14. Add the remaining pumpkin swirl on top of each individual cheesecake.
    15. Take a toothpick and swirl through each individual cheesecake until you get a nice swirl.
    16. 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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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