It’s probably obvious by now that I have a serious love affair with pumpkin during the fall. With the amount of pumpkin I’ve bought to make my sweet treats, I’m surprised there isn’t a pumpkin shortage or that I’m not orange. Seriously you don’t even want to know the number of cans of pumpkin I’ve bought, how many chocolate pumpkin tarts I’ve made and how many pumpkin desserts I’ve devoured. I LOVE everything pumpkin…pumpkin bars, pumpkin bread, pumpkin muffins, pumpkin cookies and pumpkin frozen yogurt. Oh my, just writing that pumpkin filled sentence makes me incredibly weak in the knees. So after making my Mini Halloween Cheesecakes, you know my mind went crazy with mini cheesecake ideas involving pumpkin, pumpkin, and more pumpkin!! With ideas in mind and pumpkin in hand, I tackled my pumpkin project/art project (while seriously destroying my kitchen) and finally came up with Mini Pumpkin Swirl Cheesecakes. YUM!
Let’s get bakin’ some pumpkin love…
First put 7 sheets of graham crackers in a food processor. Grind them up into fine crumbs. If you don’t have a food processor, don’t fret! Just place the graham crackers in a plastic bag and crush crush crush away.
Put the graham cracker crumbs in a bowl. Add a 1/2 teaspoon of ground cinnamon and 2 Tablespoons of sugar. Melt 4 Tablespoons of unsalted butter and add it to the graham cracker crumbs. Stir until it’s completely combined and all of the graham crackers are moistened with butter!
Line a muffin/cupcake pan with cupcake liners. Place a Tablespoon of the graham cracker crumb mixture into the bottom of each cupcake liner.
Press the crumbs down firmly with your hand like I’m doing this this picture.
Now let’s move onto making the cheesecake mixture! YUM! 
In a large mixing bowl with the paddle attachment (a handheld mixer works fine too) mix 1 pound of cream cheese (that’s two 8 ounce blocks of cream cheese) on medium high speed until smooth, about 3 minutes. Now don’t get all healthy on me and use reduced fat cream cheese or fat free cream cheese! Use the full fat stuff!!
Throw in 2/3 cup of sugar and 2 teaspoons of vanilla extract. Mix it up until just combined.
In a seperate small bowl, crack 2 large eggs and lightly beat them. Slowly add them into the cheesecake mixture. Scrap down the sides of the bowl in order to combine the ingredients. Let’s pretend I’m adding the eggs here, you know what eggs look like!
Now add in the sour cream and mix until the cheesecake mixture is smooth. Mmm I swear I could just eat that plain. (and well I do!)
Here’s comes the tasty part! In a bowl, combine 1/3 cup of pumpkin puree, 2 Tablespoons +1/4 teaspoon of flour, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground ginger and 1/8 teaspoon allspice. Stir with a spatula/mixing spoon until completely combined and no lumps are visable.
Add 2/3 of the cheesecake mixture to the pumpkin mixture. Stir to combine.
Now it’s time to fill up the cupcake liners. I like to use a cookie dough scooper because I want the cheesecakes to bake evenly and I’m a messy baker! Fill each liner with 1 1/2 scoopfuls of the cheesecake batter.
For the drops of pumpkin cheesecake batter, I use a 1/4 teaspoon and put 3 drops of pumpkin cheesecake batter in each one.
Then use a toothpick, knife, or whatever floats your boat and swirl the two batters. I’m incredibly fancy and used a chopstick.
Bake the Mini Pumpkin Swirl Cheesecakes at 300 degrees for about 27-30 minutes. It may take less time for your oven.
Now comes the hardest part! Once the cheesecakes are done baking, cool them in the refrigerator in the cupcake baking pan overnight.
When they’re done cooling, enjoy!
Mini Pumpkin Swirl Cheesecakes
Crust
7 graham cracker sheets
1/2 teaspoon ground cinnamon
2 Tablespoons sugar
4 Tablespoons unsalted butter, melted
Cheesecake Mixture
1 pound cream cheese, softened (that’s two 8 ounce blocks)
2/3 cup sugar
2 teaspoons vanilla
2 eggs, at room temperature and lightly beaten
1/2 cup sour cream
Pumpkin Mixture
1/3 cup pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon allspice
2 Tablespoons + 1/4 teaspoon all purpose flour
Preheat oven to 300 degrees F. Line a cupcake pan with cupcake liners. Set aside
In a food processor, grind up the graham cracker sheets into fine crumbs. If you don’t have a food processor, place the graham crackers in a plastic bag and crush them with a rolling pin.
Place the graham cracker crumbs in a bowl. Add in the ground cinnamon and sugar.
Melt the butter and add it to the graham cracker crumbs.
Put 1 Tablespoon of the graham cracker crumb mixture in the bottom of each cupcake liner. Press down the crumbs with your hand. Set aside.
In a bowl of a stand mixer with the paddle attachment (a handheld mixer works fine) mix the softened cream cheese on medium high speed for about 3 minutes. The cream cheese should be smooth without lumps.
Add in the sugar and vanilla extract. Mix until just combined.
In a separate bowl, crack the eggs and lightly beat them. Slowly add in the eggs and mix in order to combine the ingredients. Use a spatula to scrap down the sides and fully incorporate the ingredients.
Now add in the sour cream and mix until the cheesecake mixture is smooth.
To make the pumpkin mixture, combine the pumpkin puree, ground cinnamon, ground nutmeg, ground ginger, allspice and flour.
Add 2/3 cup of the cheesecake mixture to the pumpkin mixture. Stir with a spatula until the two batters are completely combined and there are no lumps.
In order to fill up the cupcake liners, I use a cookie dough scooper which helps in filling up the cupcake liners evenly. Fill each cupcake liner with 1 1/2 scoop fulls of the cheesecake batter. Each cupcake liner should be filled almost to the top.
Now place 3 dots of pumpkin batter onto of the cheesecake batter. I use a 1/4 teaspoon to scoop the pumpkin batter. Use a toothpick, knife to swirl the two batters.
Bake the Mini Pumpkin Swirl Cheesecakes for about 27-30 minutes at 300 degrees F. Rotate the pan half way through the baking time.
Once the cheesecake are done baking, cool them completely in the refrigerator overnight. (keep them in the cupcake baking pan)
When the Mini Pumpkin Swirl Cheesecakes are done cooling, enjoy!
Those look delightful! Anything mini has my attention; especially if the word cheesecake is included!
Thank you so much Kristen!
I have often thought it strange if someone who lived near a pumpkin producing area didn’t have a love affair with them in the fall. Oddly my wife was one of them until the last few years. I guess French-Canadians don’t eat pumpkin or squash pie. I find that hard to believe so I have always written it off as something weird about her family!
She now makes a killer pumpkin cheesecake. She has never tried mini versions, but this post puts that idea in my head.
Jason
I’m so glad your wife now loves pumpkin! I hope you enjoy the mini version
Very fun! I like the single-serve feature. This seems like the sort of thing you wouldn’t want to stop eating.
Thanks Evan. Oh I couldn’t stop devouring them, they’re so tasty!
Looks amazing and so adorable! Did you update your header? I love it!
Thank you! Yes I did. Since I obviously have a habit of throwing candy in everything, I decided it was a good fit!
I’m with you. I never met a pumpkin dish I didn’t like
Those cheesecakes are so cute, and look so delicious. I’m going to have to make some of those – soon!
Thanks! I’m glad to know you’re a fellow pumpkin lover! Have fun baking and eating! YUM!
I love little mini desserts like this — the swirls are too cute
Thanks Holly! It’s great to see you!
So cute! I’m all for mini cheesecakes and your pumpkin cheesecakes are beautifully autumnal. They feel kinda complete whereas if I have a slice, then it just begs another… any excuse.
Thanks!
Mini ones are just so tasty for some reason. Maybe it’s the cuteness factor?! haha
Oh wow these look amazing! I also love anything pumpkin!
Thank you! I’m so glad you’re a pumpkin lover too
Wonderful!!!!
Thank you Liz!
These look magnificent. I fail at swirl anything, for some reason I can not master this. I always taking the swirling way to far and it all blends together. Thanks for adding the pics, I am going to try it again, I’ve been meaning to make a raspberry swirl cake and attempt once again to make cheesecake brownies. I am adding these pumpkin cheesecakes to my list of goodies for Halloween night. I am going to have to stop visiting your site because my list is getting bigger and bigger, between the Halloween Bark, the pumpkin mousse tart and now these amazing cheesecakes I’m going to have to invite the whole block over for goodies.
Oh don’t stop visiting!
Your desserts are absolutely beautiful, don’t give up on swirling! Just don’t put too much of the ingredient that you’re going to swirl, that way it won’t blend all together.
They are SO CUTE! I have a love affair with pumpkin as well…no shame in that!
Thank you Sommer! It’s great to see you!
Love affairs with pumpkin are the best 
Those are just adorable!
Thank you!
These are awesome! I was going to make a pumpkin cheesecake tonight but now I am going to make these mini ones instead.
Thank you so much! Have fun baking!
they are soooo cute!
and tasty too!!!
Thank you!!
I am planning on pumpkin cheesecake for Thanksgiving, but now you’ve got me thinking mini ones instead! Yum!
How could you not have a love affair with pumpkin when you make yummy recipes like this one?? So delicious looking!
Thank you so much Dana!
Gosh!! every post u do makes me hungry….ur new header is just perfect for the blog…*Sigh* how i wish i lived next door =) hehehe….the smell from ur oven wud land me at ur doors…u know like in tom n jerry…hehehe….
Thank you so much! I wish you lived next door too, I’d love to share my treats with you!
Even though I’m married, I’m thinking of leaving my husband for you over this recipe.
Holy Moses!
Hahaha I LOVE your comment, it totally made my day!
I am completely fine with your love affair with pumpkin! All your recipes are just simply to die for, these look awesome too!
Haha, I’m so happy you approve
Thank you so much, your comment means the world to me Raven! 
These look soooooo good! I’m bookmarking these!
Thank you so much
Delicious-ness times ten! These look wonderful. While a big slice of cheesecake is just fine, there’s something so much more fun about enjoying your own personal mini-cheesecake (kind of like the delight of having a cupcake, you know?)
Haha, thank you! Oh I so agree and with the mini ones, I can easily devour more than one!
I love pumpkin cheesecake and these little guys are adorable! They sound and look delicious!
Thank you Susi! Oh they are, I think I had one too many! haha
these tiny treats are really mouthwatering. can i have one please?
Of course you may!
MMM!!! An excellent recipe!! I love all things mini and frequently do my cheesecakes mini too, nicely done!!
Thank you! Mini cheesecakes are the way to go and so much easier.
I have a love affair with pumpkin in the fall too, and a cheesecake affair all. year. long.
My husband and I were talking about making mini pumpkin cheesecakes in addition to pumpkin pie for Thanskgiving. Bookmarking this recipe for then…thank you!
Now year long sounds much better!
You’re welcome I hope you enjoy them. I seriously couldn’t stop devouring them.
So these are healthy now because they have pumpkin in themt? Smile. I always try to justify eating my entire pan/stack of pumpkin treats with this type of logic. But nutrition aside….These look amazing, my sweet friend. Ryan and I are big fans of cheesecake, but I don’t always like taking the time to make a traditional one in a spring-foam pan. These would be perfect for a fall-inspired party. They look adorable, they’re portable and they taste out of this world, I’m sure! Thank you for sharing, and thank you for your continued encouragement. It truly means more to me than I can express. Hugs!
Haha you’re too funny Monet!
Thank you so much. I’m the same way, sometimes I just don’t feel like making a traditional cheesecake and it’s much easier to make mini ones. According to my dad, they’re the best dessert I’ve ever made. He’s so sweet and loves when I give him my treats.
I’ll always be there for you Monet and I think about sweet baby Ryan every single day.
Lindsey-these look amazingly yummy! I have the same pumpkin problem…but it is healthy, right?;) Another super dessert!!
Thank you so much Lora! Yes it’s healthy, haha!
These are so stinkin’ cute! Generally, I’m not a big cheesecake fan (gasp!) but, I would like these because of the pumpkin. I LOVE pumpkin. Great photos and a fabulous little treat! Thanks for your support too! I really appreciate it!
Thank you! You know what, I’m usually not a huge cheesecake fan either. But if I mix in pumpkin or oreos, then I’m all over the dessert!
Of course, I love all of your entires and have voted for you every single time. You’re doing amazing with the challenges!
These are so pretty! They are the perfect size too.
Wow Lindsey, I can’t wait to see what you’ll be baking for the holidays! I’m making these mini cheesecakes for Thanksgiving. Just enough cheesecake along with the pumpkin pie! Thanks for sharing
these look awesome–did it make 12?
Thank you Natalie! Yes they do.
These are so cute, and the perfect size! I too can’t get enough of pumpkin!
i love cheesecake cupcake, they are so adorable and the perfect treat size
Love pumpkin cheesecakes!!!!!!!!!! The swirls are so pretty
How many mini-cheesecakes does this recipe make? They look great, by the way!
Thank you!
At least 12, you might end up with some more.
You’ll have leftover pumpkin batter though. Don’t use it to make just pumpkin cheesecakes though. It has too much spice for a plain pumpkin cheesecake!
You take some really great step by step photos! Love your blog – nice to be FBuzz friends :c)
I crave pumpkin this time of year. The smell of pumpkin and spices makes my mouth water. These cheesecakes look delicious.
These look great. I’m a bit worried about sinking/cracking problems without a water bath. But it doesn’t look like you experienced that. Do you think it’d be safer to use a water bath or do you think this recipe is unlikely to have those issues? Thanks a lot!
Some sunk a bit but not a lot and they didn’t crack. The cheesecakes don’t bake for a long time so cracking isn’t a problem.
Mine did crack a bit…why do you think that is?
It’s normal for cheesecakes to sometimes crack a bit. But it can be caused by over mixing the batter and/or over baking the cheesecakes.
These look fabulous and they’re just what I’ve been hunting for! What size cookie scoop do you use for the batter? I’ve got three sizes and they’d make very different sized cakes? Looking forward to trying this out! Thanks for sharing!
Thank you! It’s a 1 1/2 Tablespoon cookie scoop. I use the OXO medium cookie scoop: http://www.oxo.com/p-366-medium-cookie-scoop.aspx#
I made this recipe and they came out great but I would have loved to see a photo of them after they were done. I wasn’t sure what to expect when they came out of the oven.
I haven’t tried them yet but they look amazing!!
I’m glad you enjoyed them!
I’m a little confused though because there’s a photo of what they look like after they’re done at the top of the post? Do you mean what they look like right after you take them out of the oven?
yes!! They came out inflated and I thought I had done something wrong.
O and I made them for a bake sale and they were a smash hit…thanks for the recipe.
Super simple and easy
Don’t worry, that’s normal. Mini cheesecakes always seem to inflate and then they sink back down once they’ve cooled. I’m so happy to hear they were a hit!
These look amazing!! I think I might have to make them tomorrow for Thanksgiving! Did I overlook where it says how many this recipe makes? Thanks!
Thank you Courtney! No you didn’t, I always forget to include that. The recipe makes about 12 cheesecakes.
Hi! Do you know how many cups of graham cracker crumbs I would need instead of 7 sheets of graham crackers? I cheated & bought the crumbs lol
Hi Stephanie! Nothing wrong with cheating lol
It equals 1 cup.
Great, thanks so much! Making them tonight =)
I pinned this to pinterest and alot of people are repinning it…I hope they like it as much as I did!