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Pumpkin Swirl Cheesecakes

Scott Phillips

Yield: Yields 12 mini cheesecakes.



  • Cooking spray
  • 2 packages (8 oz. each) cream cheese, at room temperature
  • 2/3 cup granulated sugar
  • 1-1/2 tsp. pure vanilla extract
  • Pinch table salt
  • 2 large eggs
  • 1/3 cup pure solid-pack canned pumpkin
  • 2-1/4 tsp. all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground nutmeg

Nutritional Information

  • Nutritional Sample Size per mini cheesecake
  • Calories (kcal) : 190
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 75
  • Sodium (mg): 150
  • Carbohydrates (g): 13
  • Fiber (g): 0
  • Protein (g): 4


  • Position a rack in the center of the oven and heat the oven to 300°F. Line 12 standard muffin tins (approximately 23/4 inches in diameter) with foil liners and coat lightly with cooking spray.
  • In the bowl of an electric stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand-held electric mixer) beat the cream cheese on medium-high speed until very smooth and fluffy, stopping to scrape down the bowl as necessary, about 4 minutes. Add the sugar, vanilla, and salt, and continue beating until well blended and smooth, scraping down the sides of the bowl frequently, about 1 minute; there should be no lumps. Add the eggs, one at a time, beating on medium speed until just blended. (Don’t overbeat once the eggs are added or the cheesecakes will puff and crack during baking.)
  • Transfer 2/3 cup of the batter to a small bowl. Add the pumpkin, flour, cinnamon, ginger, and nutmeg to the small bowl and stir with a wooden spoon until well blended.
  • Divide the plain batter among the muffin cups (about 2 generous Tbs. in each). Then divide the pumpkin batter evenly among the cups (about 1 generous Tbs. in each). Drag the tip of a wooden skewer, toothpick, or paring knife through the two batters in a random, swirly pattern to create a marbled look
  • Bake until the centers of the cheesecakes barely jiggle when nudged, 15 to 18 minutes. Set the muffin tins on a rack and let cool completely. Cover and refrigerate until very cold, at least 6 hours or up to 3 days.

Make Ahead Tips

The baked cheesecakes can be refrigerated, covered for 3 days or frozen for 1 month. Freeze the cooled cheesecakes in the tins in heavy-duty zip-top plastic bags, or remove them from the tins and arrange in airtight containers.


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Reviews (7 reviews)

  • Paget | 12/01/2014

    Delicious! Made for a Thanksgiving dessert, a day ahead and exactly as written. Very easy but seem fancy. Everyone raved about them!

  • KTD7 | 10/15/2014

    This recipe was quick to pull together. The middle of mine sank on a few of them, but the overall result was a very creamy cheesecake. I would make this recipe again, but I would reduce the amount of sugar.

  • LoveRecipes | 12/04/2012

    I made these for Thanksgiving. I thought I would miss the crust that cheesecake usually has, but they turned out very nicely without a crust. They are just the right size. I think the key is beating the cream cheese for the 4 minutes specified (I timed it to make sure). The texture was like silk.

  • seg2 | 11/13/2011

    I made these mini cheesecakes for a work potluck. They went over great! I am not a big fan of pumpkin, but these were awesome! The are the perfect fall dessert.

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