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Five mini pumpkin swirl cheesecakes with golden-brown tops and crumbly crusts cool on a wire rack, with a light-colored cloth partially visible in the lower left corner.

Mini Pumpkin Swirl Cheesecake Recipe

Learn how to make mini pumpkin swirl cheesecakes with a gorgeous marbled top that looks bakery-made but is so easy to do at home.

Course desserts
Cuisine American
Keyword Mini pumpkin swirl cheesecake, Mini Pumpkin swirl cheesecake recipe, Pumpkin swirl cheesecake minis
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Author momma lew

Ingredients

Crust:

  • 8 graham cracker sheets crushed
  • ½ teaspoon cinnamon
  • 1 ½ Tablespoons sugar
  • 4 Tablespoon unsalted butter melted

Cheesecake

  • 16 ounces cream cheese room temperature
  • ½ cup powdered sugar
  • 2 egg whites
  • 1 teaspoon almond extract

Pumpkin swirl:

  • ⅓ 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. Use a toothpick or skewer to gently swirl the pumpkin mixture into the cheesecake batter for a pretty marbled effect.

  16. Bake until set with a slight jiggle in the center, about 25- 30 minutes.

  17. Refrigerating for at least 2 hours helps the flavors develop and the cheesecakes set for clean slicing or serving.

Recipe Video

Recipe Notes

These can be made 1–2 days in advance and stored covered in the fridge until serving.