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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