Two words – Easy Cheesecake. Not only is this Creamy Pumpkin Swirl Cheesecake easy, but you get all the flavors you love in pumpkin pie combined with the sweet tartness of a creamy cheesecake. This is a recipe for a small batch cheesecake for two, but with how thick and creamy it is, you can serve smaller slices for more to enjoy!
Easy Cheesecake For Two
I’ve always been intimidated by making cheesecake. The springform pan, the water bath, the no opening the oven door or it will crack, etc. etc. Then I happened upon recipes for mini cheesecakes that made these fears go away. And, once I made one myself, I had a hard time figuring out what all the fuss was about.
To start, this is a mini cheesecake. It will make enough for two people, and possibly more. Depending on how big you cut your cake slices. 🙂 Second, this small batch Creamy Pumpkin Swirl Cheesecake is made in a loaf pan. We’ll talk about that more in a second.
What makes this cheesecake so easy is this:
- No spring form pan needed.
- No need to cook in a water bath.
- Everything gets mixed in two small bowls, and one food processor.
- We don’t need to cream butter (because there isn’t any in the cheesecake 🙂 ).
- Mixing up all of the ingredients should take you less than 15 minutes.
- The majority of the ingredients are pumpkin pie spices. Translation – there are only 6 cheesecake ingredients.
- If I can bake it, so can you!
Mini Pumpkin Swirl Cheesecake
Now, with all we chatted about on what makes this an easy cheesecake recipe, you now have a base recipe in which to add any flavors you like. Of course for this post, we are going to talk about Pumpkin Swirl.
I like this Creamy Pumpkin Swirl Cheesecake as a fall dessert because it not only combines the flavors of fall (obvi 🙂 ), but it is like two fancy desserts in one.
While you may love your traditional pumpkin pie, imagine how impressed your guests would be with a pumpkin pie + cheesecake!
Plus (yes, there is another plus), like all of my small batch recipes, you can make one of these cheesecakes in addition to a number of other small batch desserts. So, you can impress your guests even more by having a full buffet of delicious desserts! And if this is your plan, please send me pictures because I want to be jealous of your spread!
Cheesecake Made in a Loaf Pan
As promised, we are going to talk about making a cheesecake in a loaf pan. Gone are the days of needing to find (and invest) in a smaller size spring form pan.
And the loaf pan serves a variety of baking needs, so chances are you have one (or two) already on hand. I baked these Frosted Brownie Blondies and this Peach Caramel Cake in a loaf pan. See, many purposes.
A couple notes on baking a cheesecake in the loaf pan:
- Line the loaf pan with parchment paper! For this, all you have to do is cut a piece of parchment to fit the long sides of the pan, and long enough so it hangs over the sides of the pan. This is called a ‘sling’. So when the cheesecake is ready to be served, you use the paper to lift the cake out of the pan.
- The cheesecake still needs to cool completely at room temperature. I’ve seen recipes where the cheesecake is left in the oven to cool to avoid cracks on the top. But I get nervous this will dry it out. So, just cool at room temp before transferring to the refrigerator.
Other than those two notes (and I realize they weren’t that impressive), baking this Creamy Pumpkin Swirl Cheesecake should be top on your list of Holiday desserts!
Happy Pumpkin Season!
Looking for more Fall Recipes? Check these out!
- Pumpkin Spice Whoopie Pies
- Holiday Cranberry Granita
- Apple Brown Sugar Hand Pies
- Baked Pumpkin Spice Donuts
- Caramel Apple Zucchini Muffins
- Caramel Apple Sweet Rolls
Creamy Pumpkin Swirl Cheesecake
- 1 – 9×5-Inch Loaf Pan
- 1 and 1/4 cups graham crackers (about 6 full graham crackers)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 10 ounces cream cheese, room temperature
- 1 egg, beaten
- 1/3 cup pure maple syrup
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 6 ounces pumpkin puree, canned
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Whipped Coconut Cream
- Maple Syrup Caramel Sauce (for topping)
- Preheat oven to 325F degrees and adjust the oven rack to the lower third position. Line a 9×5 inch loaf pan with a piece of parchment paper long enough to overhang the long sides of the pan.
- In a food processor, combine the graham crackers, melted butter, sugar, and cinnamon. Pulse until the mix resembles small crumbs.
- Pour the crust mix into the prepared loaf pan and using the bottom of a small measuring cup, press the crust firmly and evenly into the bottom of the pan. Bake for 20 minutes, or until the edges are lightly golden.
- While the crust is baking, prepare the filling.
- In a medium mixing bowl, add the cream cheese. Using a handheld mixer, beat the cream cheese on medium-high speed until it is smooth and creamy. Add the beaten egg, maple syrup, lemon juice, and vanilla extract. Beat until the filling is fully mixed and smooth. Do not overmix.
- Transfer half of the filling into another small mixing bowl. Add the pumpkin puree and spices, and use a spatula to fold the mix together until no light filling streaks remain.
- Pour half of the plain cheesecake filling on top of the warm crust and smooth out to the edges. Next, drop dollops of the pumpkin filling on top, then the remaining plain filling. Finishing with dollops of the pumpkin filling. Using a knife or skewer, gently swirl the fillings together. Only a few swirls as you don't want the two fillings to just mix together.
- Bake the cheesecake for 50-60 minutes, or until the top looks set, and a toothpick inserted in the middle comes out mostly clean (it should have a few crumbs).
- Cool the cheesecake completely in the pan set on a wire rack. Transfer the cheesecake to the refrigerator to cool for at least 4 hours, or overnight.