This Pumpkin Swirl Cheesecake is made with a pumpkin pie swirl and classic cheesecake, and a must have Fall dessert. This is a small batch cheesecake recipe made in a loaf pan – perfect for two! Top the cheesecake with your favorite whipped topping and caramel drizzle.
Pumpkin Swirl Cheesecake
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 cheesecake 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 Pumpkin Swirl Cheesecake is made in a loaf pan, and we’ll talk about that more below.
What Makes This An Easy Cheesecake Recipe
- No spring form pan needed.
- No need to the cook the cheesecake in a water bath.
- Everything gets mixed in two small bowls, and one food processor.
- 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.
Looking for more Pumpkin and small batch fall desserts and ideas? I have collected all of the cozy baking and dessert recipes on the blog in one place! Check out my collection of small batch fall inspired recipes.
How To Bake A Cheesecake In A Loaf Pan
I have a couple of tips, but aside from these, it really is easy to bake a cheesecake in a loaf pan. Or any small batch dessert for that matter!
- 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’ which acts as handles to lift the cheesecake out of the pan.
- Cool and chill the cheesecake completely in the loaf pan – 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 the cheesecake in the loaf pan at room temperature before transferring to the refrigerator.
Key Ingredients
- Graham Crackers – For the crust. Or any cookie crumbs would be delicious!
- Cream Cheese – I recommend full fat cream cheese because it makes the cheesecake rich and creamy.
- Egg – The egg acts as a binder for the cheesecake filling.
- Maple Syrup – Or any sweetener of choice.
- Lemon Juice – The lemon juice adds a hint of extra tang to the cheesecake.
- Pure Pumpkin Puree – Canned pumpkin puree, and not pumpkin pie filling. The filling has added ingredients – like sugar and spices – that we are adding ourselves.
- Pumpkin Pie Spice – A must for to make a mini pumpkin swirl cheesecake!
Helpful Tips
- Bring the cream cheese to room temperature – Cream cheese mixes easier and smoother when it is at room temperature.
- Don’t overmix the cream cheese filling – Mixing the filling too long allows more air into the filling and the egg. The extra air in the egg may cause the cheesecake to crack and dry out when baked.
- Use pumpkin puree – Not a can of pumpkin pie filling. Because pumpkin pie filling has added sweeteners and spices and we add our own for this recipe.
- Don’t over swirl the batter – If you swirl the pumpkin filling into the plain filling too much, you will just end up mixing the two. While this is not a bad thing and the cheesecake will bake fine, the cheesecake will not have the pretty swirl.
- Chill the cheesecake – The cheesecake needs time in the refrigerator to set up and chill.
Recipe FAQ’s
I recommend using full fat cream cheese for cheesecake. Otherwise, I am concerned lower fat cream cheese may not be as rich and creamy.
A 6-Inch round cake pan can work. Line the cake pan with two crossed strips of parchment paper. Otherwise, a 6-Inch springform pan will also work.
Cover it with some whipped cream and caramel! There is really nothing you can do about a cracked cheesecake once it is baked.
More Small Batch Cheesecake Recipes
- Neapolitan No-Bake Mini Cheesecake
- No-Bake Chocolate Mousse Cheesecake
- Apple Chai Cheesecake Bars
- No-Bake Cherry Cheesecake Parfaits
- Mini Orange Creamsicle No-Bake Cheesecake
- No-Bake Cranberry Mousse Cheesecake
Pumpkin Swirl Cheesecake
Equipment
Ingredients
Crust
- 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
Cheesecake Filling
- 10 ounces cream cheese, room temperature
- 1 egg, beaten
- 1/3 cup pure maple syrup (or any sweetener of choice)
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 6 ounces pure canned pumpkin
- 1 teaspoon pumpkin pie spice
- Whipped Coconut Cream (or any whipped topping)
- Maple Syrup Caramel Sauce (or any caramel sauce)
Instructions
- 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.
Crust
- 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.
Cheesecake Filling
- 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.
- When ready to serve, lift the cheesecake from the pan using the parchment overhand. Slice and top with Whipped Coconut Cream and a drizzle of Maple Syrup Caramel Sauce.
RECIPE NOTES
- Pumpkin – Depending on the brand, canned pumpkin can have different names, but is the same thing: Pumpkin Puree, Pure Pumpkin, 100% Pumpkin, Organic Pure Pumpkin. Just be sure it is not Pumpkin Pie Filling.
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!