Red Velvet Pumpkin Swirl Mini Cheesecake- it makes you go Hmmmm. Yes, I had to imagine it, try it and then I was addicted!
If you love cheesecake- these homemade mini cheesecakes have Red Velvet, Pumpkin, Sour Cream topping all layered on a graham cracker crust! You might not think that Red Velvet and Pumpkin don’t “match” in a dessert. Believe me, you have to try it!
There are 4 sections to this mouth-watering cheesecake dessert: The crust, the Red Velvet Layer, The Pumpkin Layer and the Sour Cream Topping! Don’t let all the layers scare you away. Each part only has a few ingredients and the whole thing is so worth it!
Happy Baking!
Crust ingredients:
- 1 C crushed graham crackers
- 1 tsp ground cinnamon
- 2 tbsp sugar
- ¼ C unsalted sweet cream butter, melted
Directions
Preheat oven to 350 degrees and line a cupcake pan with cupcake liners
Using a medium bowl, whisk together the crust ingredients until a moist sand like mixture appears
Scoop in 1 ½ tbsp of the crust into the cupcake liners
Using a flat bottom glass, press the crust mixture down to smooth it out.
Red Velvet Ingredients
- 2 – 8oz Cream Cheese, softened
- 2 tbsp Sour cream
- ¾ C Sugar
- ¼ C Hershey Cocoa Powder
- 1 tsp Pure Vanilla Extract
- 2 tbsp Red Gel Food coloring
- 2 Large Eggs
Directions :
Using a hand mixer, beat the cream cheese, sour cream, sugar until combined
Beat in the vanilla until combined
Beat in the eggs, one at a time until combined
Scoop out ¾ C of the cheesecake batter into a medium bowl and set aside
Beat in the cocoa and Red Gel Food coloring into the large bowl of the cheesecake batter and mix until combined
Set aside while you make the pumpkin swirl
Pumpkin Cheesecake ingredients
- ⅓ C pumpkin puree
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- 2 tsp flour
Directions
Using a medium bowl, whisk together all ingredients of the pumpkin cheesecake until combined and smooth
Whisk in 3/4 C of the cheesecake mixture
Spoon 2 Tbsp. of the red velvet cheesecake mixture into the crust
Spoon 1 Tbsp of the pumpkin cheesecake onto the top of the red velvet cheesecake
Swirl with a butter knife
Place into the oven and bake them for 30 minutes
Sour Cream Topping
- ¾ C sour cream
- 2 tbsp sugar
- 1 tsp pure vanilla extract
Directions
When the cheesecake is done baking, remove from oven and place onto the counter
Increase the oven temperature to 450 degrees
In a large bowl, whisk together the sour cream, sugar and vanilla until combined and smooth
Spoon 1 Tbsp of the sour cream topping onto the top of the cheesecakes and smooth evenly
Place back into the oven for 7 minutes
Remove and allow to cool for 30 minutes on the counter
Place into the fridge overnight
Top with mini chocolate chips, fresh whipped cream and some more chocolate chips
Print the Recipe:
Red Velvet Pumpkin Swirl Mini Cheesecakes
If you love cheesecake- these homemade mini cheesecakes have Red Velvet, Pumpkin, Sour Cream topping all layered on a graham cracker crust!
Ingredients
- Crust ingredients
- 1 C crushed graham crackers
- 1 tsp ground cinnamon
- 2 tbsp sugar
- ¼ C unsalted sweet cream butter, melted
- Red Velvet Ingredients
- 2 - 8oz Cream Cheese, softened
- 2 tbsp Sour cream
- ¾ C Sugar
- ¼ C Hershey Cocoa Powder
- 1 tsp Pure Vanilla Extract
- 2 tbsp Red Gel Food coloring
- 2 Large Eggs
- Pumpkin Cheesecake ingredients
- ⅓ C pumpkin puree
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- 2 tsp flour
- Sour Cream Topping
- ¾ C sour cream
- 2 tbsp sugar
- 1 tsp pure vanilla extract
Instructions
Line a cupcake pan with cupcake liners and preheat the oven to 350 degrees
Crust Directions:
Using a medium bowl, whisk together the crust ingredients until a moist sand like mixture appears
Scoop in 1 ½ tbsp of the crust into the cupcake liners
Using a flat bottom glass, press the crust mixture down to smooth it out
Red Velvet Directions:
Using a hand mixer, beat the cream cheese, sour cream, sugar until combined
Beat in the vanilla until combined
Beat in the eggs, one at a time until combined
Scoop out ¾ C of the cheesecake batter into a medium bowl and set aside
Beat in the cocoa and Red Gel Food coloring into the large bowl of the cheesecake batter and mix until combined
Set aside while you make the pumpkin swirl
Pumpkin Directions:
Using a medium bowl, whisk together all ingredients of the pumpkin cheesecake until combined and smooth
Whisk in 3/4 C of the cheesecake mixture
Spoon 2 tbsp of the red velvet cheesecake mixture into the crust
Spoon 1 tbsp of the pumpkin cheesecake onto the top of the red velvet cheesecake
Swirl with a butter knife
Place into the oven and bake them for 30 minutes
Topping Directions:
When the cheesecake is done baking, remove from oven and place onto the counter
Increase the oven temperature to 450 degrees
In a large bowl, whisk together the sour cream, sugar and vanilla until combined and smooth
Spoon 1 tbsp of the sour cream topping onto the top of the cheesecakes and smooth evenly
Place back into the oven for 7 minutes
Remove and allow to cool for 30 minutes on the counter
Place into the fridge overnight
Top with mini chocolate chips, fresh whipped cream and some more chocolate chips
Notes
There are 4 sections to this mouth-watering cheesecake dessert: The crust, the Red Velvet Layer, The Pumpkin Layer and the Sour Cream Topping! Don't let all the layers scare you away. Each part only has a few ingredients and the whole thing is so worth it!
Pin for later!
