Pumpkin Swirl Cheesecake 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!

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

• 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

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.

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.

Place pan of your 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.

• 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.

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.

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.