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Pumpkin Swirl Cheesecake Cupcakes

And the pumpkin saga continues with these cheesecake cupcakes!

Cheesecake cupcakes are a miniature, mess-free, portable version of regular cheesecake. I'd love to also describe them as built in portion control, but they're so easy to eat that they're actually the opposite of portion control. You blink once and you've eaten the entire batch.

Especially THESE cheesecake cupcakes. Their crust is packing a punch of cinnamon flavor and their batter has a perfectly spiced pumpkin swirl in the middle AND on top.

I must warn you that it is easier to overbake cheesecake cupcakes, so make sure you keep an eye on them and take them out when they are just nearly set. If you see them start to crack, take them out! That's a sign that they're well on their way to becoming overbaked.

As long as you follow those rules, you'll end up with smooth, creamy, flavorful cheesecake that is to die for.  No really, you will catch a grenade for these cupcakes.

And jump in front a train for them too.

Pumpkin Swirl Cheesecake Cupcakes

Yield: 12 cupcakes
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For the graham cracker crust:
7 graham cracker sheets
1/2 teaspoon cinnamon
2 tablespoons granulated sugar
3 tablespoons unsalted butter, melted

For the cheesecake:
16 ounces cream cheese, softened
2/3 cup granulated sugar
pinch of vanilla powder (or 2 teaspoons vanilla extract)
2 large eggs, room temperature
1/2 cup sour cream

For the pumpkin swirl:
1/3 cup pumpkin puree
1 teaspoon pumpkin pie spice
2 tablespoons all-purpose flour


Line a 12 cup muffin tin with cupcake liners and set aside.

Add graham cracker sheets to the bowl of a food processor and process until finely ground. In a medium-sized bowl, whisk together graham cracker crumbs, cinnamon, and sugar. Add melted butter and use a fork to incorporate until all crumbs are evenly moistened.

Place a heaping tablespoon of graham cracker mixture into each cupcake liner, and use the bottom of a shot glass or any flat bottomed object to press the crumbs into an even layer.

In another medium-sized bowl, using an electric hand mixer, beat cream cheese on medium speed for 2-3 minutes, or until smooth and creamy and no lumps remain. Add sugar and vanilla and beat until incorporated. Reduce mixer speed to low, and add eggs one at a time, beating only until just combined. Use a spatula to scrape down the sides of the bowl as needed. Beat in sour cream.

In a small bowl, whisk together pumpkin puree, pumpkin pie spice, and flour. Add 2/3 cup of the cheesecake batter and whisk it in until well-combined.

Distribute half of the plain cheesecake batter amongst prepared cupcake liners. Next, scoop about a tablespoon of pumpkin batter on top of the plain batter. Then again, distribute the rest of the plain cheesecake batter between prepared liners, covering the pumpkin batter.

Dollop the remaining pumpkin batter on top and swirl it in to create a marbled effect. The cupcake liners should be filled almost to the very top. Don't worry, these don't rise much in the oven. They will puff up and then slightly sink so it's important for the liners to be full.

Bake cheesecake cupcakes at 300 degrees F for 18-20 minutes, or until they are nearly set but still jiggle slightly. Let them cool to room temperature in muffin tin, then refrigerate overnight before serving.

Slightly adapted from Social Graces

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