Red Velvet cake always sounds so royal and decadent. That doesn’t mean it can’t be easy to bake.

Enjoy the rich flavors of red velvet, cinnamon, and cream cheese with this twist on traditional cheesecake.

Layers of moist cake and cheesecake topped with fluffy cream cheese icing that compliments the sweetness from the cupcake so well. These Red Velvet Pumpkin Cheesecake Cupcakes are a one-of-a-kind dessert that is a must-try.

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:

Step 1: Line a cupcake pan with cupcake liners and preheat the oven to 300 degrees

Step 2: Using a medium bowl, whisk together the crust ingredients until a moist sand-like mixture appears

Step 3: Scoop in 1 ½ tbsp of the crust into the cupcake liners

Step 4: Using a flat bottom glass, press the crust mixture down to smooth it out

Step 5: Preheat oven to 350 degrees and line a cupcake pan with cupcake liners

Step 6: Using a hand mixer, beat the cream cheese, sour cream, sugar until combined

Step 7: Beat in the vanilla until combined

Step 8: Beat in the eggs, one at a time until combined

Step 9: Scoop out ¾ C of the cheesecake batter into a medium bowl and set aside

Step 10: Beat in the cocoa and Red Gel Food coloring into the large bowl of the cheesecake batter and mix until combined

Step 11: Set aside while you make the pumpkin swirl

Step 12: Using a medium bowl, whisk together all ingredients of the pumpkin cheesecake until combined and smooth

Step 13: Whisk in 3/4 C of the cheesecake mixture. Then spoon 2 tbsp of the red velvet cheesecake mixture into the crust

Step 14: Spoon 1 tbsp of the pumpkin cheesecake onto the top of the red velvet cheesecake.Swirl with a butterknife

Step 15: Place into the oven and bake them for 30 minutes

Step 16: When the cheesecake is done baking, remove it from the oven and place on the counter

Step 17: Increase the oven temperature to 450 degrees

Step 18: In a large bowl, whisk together the sour cream, sugar, and vanilla until combined and smooth

Step 19: Spoon 1 tbsp of the sour cream topping onto the top of the cheesecakes and smooth evenly

Step 20: Place back into the oven for 7 minutes

Step 21: Remove and allow to cool for 30 minutes on the counter

Step 22: Place into the fridge overnight

Step 23: Top with mini chocolate chips, fresh whipped cream, and some more chocolate chips

With layers of flavor perfectly stacked so you get all of it with every bite of these Red Velvet Pumpkin Cheesecake Cupcakes.

They appeal to all sweet tooth lovers alike!

Make sure to keep these stored in the fridge prior to or after serving to keep the cream cheese good. There are no limits where you can show off your Red Velvet Pumpkin Cheesecake Cupcakes.

Red Velvet Pumpkin Cheesecake Cupcakes

laura

Combine the delicious flavors of pumpkin swirl cheesecake, rich red velvet, and fluffy cream cheese frosting for the perfect dessert. Get a taste of all of these desserts in one bite with the delicious Red Velvet Pumpkin Cheesecake Cupcakes.

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Course Desserts

Cuisine American

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 - 8 oz 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 300 degrees
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
Preheat oven to 350 degrees and line a cupcake pan with cupcake liners
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
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. Then 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 butterknife
Place into the oven and bake them for 30 minutes
When the cheesecake is done baking, remove it from the oven and place on 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
Enjoy!

Keyword Red Velvet Pumpkin Cheesecake Cupcakes