Uploaded October 2015 | Updated September 2026, 4 hours ago
♥ HEY GUYS! Welcome back to my channel, thatbakingunicorn. Today, i showed you how to make pumpkin swirled cheesecakes! I found this recipe on pinterest! I was scrolling my pinterest wall and found this amazing cheesecake recipe so i knew i had to make it and show it to you guys! This cheesecake is perfect for the pumpkin season now or really, anytime of the year!
♥ → PUMPKIN SWIRLED CHEESECAKES:
(omgchocolatedesserts.com/pumpkin-swirled-cheesecakes/)
Ingredients
For the crust:
7 graham cracker sheets –crushed
½ teaspoon cinnamon
2 Tablespoon sugar (i did not add it)
5 Tablespoon unsalted butter- melted
For the cheesecake:
16 oz. cream cheese- softened
¾ cup powdered sugar
2 teaspoon vanilla extract
2 egg white
For the pumpkin swirl:
⅓ cup pumpkin puree
1 teaspoon ground cinnamon
⅛ teaspoon ground allspice
2 teaspoon all purpose flour
Instructions
Preheat the oven to 300 degrees F and line standard muffin pan with cupcake liners (if you are using paper liner I suggest you to double them).
Crushed the graham cracker sheets into fine crumbs, stir in the cinnamon and sugar, then add melted butter and mix with the fork until the crumbs are evenly moistened.
Place graham cracker crumb mixture in the bottom of each cupcake liner (about 1 heaping Tablespoon in each cup) and press down the crumbs, set aside.
To make the cheesecake filling in the bowl mix softened cream cheese until it’s smooth, then mix in powdered sugar and vanilla extract. Mix until just combined. Add egg whites one at the time, but turn the mixer on low speed (DO NOT OVER BEAT IT), until completely incorporated.
To make the pumpkin swirl: in a medium bowl mix together the pumpkin puree, cinnamon, allspice and flour, then add ⅔ cup of the cheesecake mixture to the pumpkin mixture and stir with a spatula..
Divide half the plain cheesecake batter evenly between the cups. Scoop about one tablespoon of the pumpkin mixture on top and cover with the remaining cheesecake batter (liners should be filled almost to the top)
Using remaining pumpkin mixture make 3-4 dots on each of the cheesecakes and swirl with a toothpick .
Bake for 30 minutes (rotating the pan half way through the baking time)
Cool them completely and store in refrigerator.
♥ → HEY GUYS! SORRY for not uploading any videos for such a long time! I've been really busy with school and did not even have the time to upload pre-flimed videos! After being away for so long, i knew i had to make it up to you guys so i thought this cheesecake recipe would be it! I'm really thankful for all you 100+ faithful subscribers! It really means a lot to me that you guys did not unsub even though i did not upload any videos. I REALLY HOPE you guys like this video! And if you have any suggestions for the next video, leave a comment!
♥ *PSSSST! Since you have been reading the description this far, go ahead and leave a like on this video right nowww!! It'll mean a lot to me and i'll ♥ you to bits! Also leave a comment! You know i ♥ to hear from you guys. Just anything! Suggestions for the next video, feedback, video editing style, thumbnail, problems, anything like that! Sooo, go ahead and do that now. :P
♥ → FOLLOW MY SOCIAL MEDIA:
INSTAGRAM: thatbakingunicorn
TWITTER: thatbakingunicorn / @bakingunicorn
AND DON'T FORGET THAT I ♥ YOU ALL. YOU KNOW THAT. :P
♥ HEY GUYS! Welcome back to my channel, thatbakingunicorn. Today, i showed you how to make pumpkin swirled cheesecakes! I found this recipe on pinterest! I was scrolling my pinterest wall and found this amazing cheesecake recipe so i knew i had to make it and show it to you guys! This cheesecake is perfect for the pumpkin season now or really, anytime of the year!
♥ → PUMPKIN SWIRLED CHEESECAKES:
(omgchocolatedesserts.com/pumpkin-swirled-cheesecakes/)
Ingredients
For the crust:
7 graham cracker sheets –crushed
½ teaspoon cinnamon
2 Tablespoon sugar (i did not add it)
5 Tablespoon unsalted butter- melted
For the cheesecake:
16 oz. cream cheese- softened
¾ cup powdered sugar
2 teaspoon vanilla extract
2 egg white
For the pumpkin swirl:
⅓ cup pumpkin puree
1 teaspoon ground cinnamon
⅛ teaspoon ground allspice
2 teaspoon all purpose flour
Instructions
Preheat the oven to 300 degrees F and line standard muffin pan with cupcake liners (if you are using paper liner I suggest you to double them).
Crushed the graham cracker sheets into fine crumbs, stir in the cinnamon and sugar, then add melted butter and mix with the fork until the crumbs are evenly moistened.
Place graham cracker crumb mixture in the bottom of each cupcake liner (about 1 heaping Tablespoon in each cup) and press down the crumbs, set aside.
To make the cheesecake filling in the bowl mix softened cream cheese until it’s smooth, then mix in powdered sugar and vanilla extract. Mix until just combined. Add egg whites one at the time, but turn the mixer on low speed (DO NOT OVER BEAT IT), until completely incorporated.
To make the pumpkin swirl: in a medium bowl mix together the pumpkin puree, cinnamon, allspice and flour, then add ⅔ cup of the cheesecake mixture to the pumpkin mixture and stir with a spatula..
Divide half the plain cheesecake batter evenly between the cups. Scoop about one tablespoon of the pumpkin mixture on top and cover with the remaining cheesecake batter (liners should be filled almost to the top)
Using remaining pumpkin mixture make 3-4 dots on each of the cheesecakes and swirl with a toothpick .
Bake for 30 minutes (rotating the pan half way through the baking time)
Cool them completely and store in refrigerator.
♥ → HEY GUYS! SORRY for not uploading any videos for such a long time! I've been really busy with school and did not even have the time to upload pre-flimed videos! After being away for so long, i knew i had to make it up to you guys so i thought this cheesecake recipe would be it! I'm really thankful for all you 100+ faithful subscribers! It really means a lot to me that you guys did not unsub even though i did not upload any videos. I REALLY HOPE you guys like this video! And if you have any suggestions for the next video, leave a comment!
♥ *PSSSST! Since you have been reading the description this far, go ahead and leave a like on this video right nowww!! It'll mean a lot to me and i'll ♥ you to bits! Also leave a comment! You know i ♥ to hear from you guys. Just anything! Suggestions for the next video, feedback, video editing style, thumbnail, problems, anything like that! Sooo, go ahead and do that now. :P
♥ → FOLLOW MY SOCIAL MEDIA:
INSTAGRAM: thatbakingunicorn
TWITTER: thatbakingunicorn / @bakingunicorn
AND DON'T FORGET THAT I ♥ YOU ALL. YOU KNOW THAT. :P
