Mini Pumpkin Swirl Cheesecakes
on Sep 23, 2016, Updated Oct 21, 2020
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These Mini Pumpkin Swirl Cheesecakes will make for a perfect Thanksgiving or fall dessert idea. You will find the miniature sized much simpler to make than a full sized pumpkin cheesecake. Packed with great pumpkin flavors that are perfect for fall.
Mini Pumpkin Swirl Cheesecakes
I confess that I am now on a miniature dessert mission for the upcoming holiday season. I know that small bite sized food is so much easier to serve and usually easier to make. I shared my wonderful Mini Pumpkin Pie with you earlier this week. Those along with these Mini Pumpkin Swirl Cheesecakes have officially made our holiday entertaining menus.
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Last fall, I shared our simple to make Mini Apple Cheesecakes with you. They were so easy to make and they inspired these little mini pumpkin desserts. I made our apple version in cupcake liners and they worked wonderfully.
For Mother’s Day I received a new miniature cheesecake pan. I think the kiddos really like my miniature desserts and this new pan was a hint to make even more, ha ha. You can make these Mini Pumpkin Swirl Cheesecakes in a cupcake liner or if you would like to purchase a cheesecake pan like mine, you can hop on over to Amazon to find the Norpro Non-Stick Mini Cheesecake Pan.
Very few ingredients are needed to make this mini bites of yumminess. You will need some graham crackers, cream cheese, pure pumpkin, evaporated milk, sugar, egg, vanilla, and some pumpkin pie spice. You can use store bought pumpkin pie spice or use my Homemade Pumpkin Pie Spice Recipe. They are so much easier than making a full sized pumpkin cheesecake. The hardest part for me was making that little swirl, ha ha. I considered leaving them without the swirl but I think it really blends the flavors nicely.
INGREDIENTS
1/4 cup Pumpkin Puree
1 tsp Pumpkin Pie Spice (store bought or Homemade Pumpkin Pie Spice)
1/2 cup Graham Cracker Crumbs
3 tbsp melted Butter
8 oz softened Cream Cheese
1/4 cup Sugar
1 Egg
1 tsp Vanilla
DIRECTIONS
Pre-heat oven to 350.
Place paper liners in 9 cups of muffin pan or grease cheesecake pan.
Mix together graham cracker crumbs and melted butter mixing well.
Divide between the cups, pressing gently to flatten.
Cream together the cream cheese and sugar until creamy.
Add in the egg and the vanilla and mix until blended.
Move 1/3 of cheesecake mixture to a separate bowl.
Add pumpkin and pumpkin pie spice to separated mixture and stir until blended.
Spoon plain cheesecake mixture into the lined cups to about 1/2 – 2/3 full.
Put a tablespoon of pumpkin cheesecake mixture into each and gently swirl with a toothpick or knife.
Bake for 20-25 minutes.
Allow to cool completely in pan.
Remove from pan and refrigerate at least 1 hour.
Do you have a favorite mini fall dessert?
Mini Pumpkin Swirl Cheesecakes
Ingredients
- 1/4 cup Pumpkin Puree
- 1 tsp Pumpkin Pie Spice
- 1/2 cup Graham Cracker crumbs
- 3 tbsp melted Butter
- 8 oz softened Cream Cheese
- 1/4 cup Sugar
- 1 Egg
- 1 tsp Vanilla
Instructions
- Pre-heat oven to 350.
- Place paper liners in 9 cups of muffin pan or grease cheesecake pan.
- Mix together graham cracker crumbs and melted butter mixing well.
- Divide between the cups, pressing gently to flatten.
- Cream together the cream cheese and sugar until creamy.
- Add in the egg and the vanilla and mix until blended.
- Move 1/3 of cheesecake mixture to a seperate bowl.
- Add pumpkin and pumpkin pie spice to seperated mixture and stir until blended.
- Spoon plain cheesecake mixture into the lined cups to about 1/2 - 2/3 full.
- Put a tablespoon of pumpkin cheesecake mixture into each and gently swirl with a toothpick or knife.
- Bake for 20-25 minutes.
- Allow to cool completely in pan.
- Remove from pan and refrigerate at least 1 hour.
Nutrition
Looking for other pumpkin dessert ideas? Be sure to see some of these other great recipes that I have shared…
Hello, if I make this recipe ahead, how long do you think I can keep it in the freezer without compromising the taste? And how long should I thaw them out prior to the event?
Hi does anyone know if the mini cheese cakes need to be served cold or how long they can be left out unrefrigerated???
I made these in a mini muffin pan and it made 19. I used mini muffin liners. They are good but need more pumpkin pie spice.
I am also wondering if you have to use cupcake liners or if greasing is enough? Also, how many does it make. It says 9 muffin cups (not sure what size you are using) then in the picture is shows 12. These look amazing, so I really want to try them. Thank You for sharing.
Hi Heidi! With this batch I used the cheesecake pan that I mentioned in my post. I heavily greased it and it has discs that pop out of the bottom to make them easy to remove from the pan. If you are using a standard muffin pan, I would use cupcake liners. I think if you just grease them you may have a difficult time getting them out of the pan. You could do a test run and try making one without the liner to see if it could be easily removed when only using a greased muffin pan. If you are making in a standard muffin tin, the recipe would yield 9 cheesecakes. If you use the cheeesecake pan it will yield 12. Hope that helps- Jen
Thank you for the wonderful looking cakecakes. Can’t wait to try it for the holiday. Will do it tomorrow. Could you please tell me do you have to use the cupcake liners or could the pan just be greased some? Thank youDiana