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Red Velvet Pumpkin Cheesecake Cupcakes

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 Method

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

Method
 

  1. Line a cupcake pan with cupcake liners and preheat the oven to 300 degrees
  2. Using a medium bowl, whisk together the crust ingredients until a moist sand-like mixture appears
  3. Scoop in 1 ½ tbsp of the crust into the cupcake liners
  4. Using a flat bottom glass, press the crust mixture down to smooth it out
  5. Preheat oven to 350 degrees and line a cupcake pan with cupcake liners
  6. Using a hand mixer, beat the cream cheese, sour cream, sugar until combined
  7. Beat in the vanilla until combined
  8. Beat in the eggs, one at a time until combined
  9. Scoop out ¾ C of the cheesecake batter into a medium bowl and set aside
  10. Beat in the cocoa and Red Gel Food coloring into the large bowl of the cheesecake batter and mix until combined
  11. Set aside while you make the pumpkin swirl  
  12. Using a medium bowl, whisk together all ingredients of the pumpkin cheesecake until combined and smooth
  13. Whisk in 3/4 C of the cheesecake mixture. Then spoon 2 tbsp of the red velvet cheesecake mixture into the crust
  14. Spoon 1 tbsp of the pumpkin cheesecake onto the top of the red velvet cheesecake.Swirl with a butterknife
  15. Place into the oven and bake them for 30 minutes
  16. When the cheesecake is done baking, remove it from the oven and place on the counter
  17. Increase the oven temperature to 450 degrees
  18. In a large bowl, whisk together the sour cream, sugar, and vanilla until combined and smooth
  19. Spoon 1 tbsp of the sour cream topping onto the top of the cheesecakes and smooth evenly
  20. Place back into the oven for 7 minutes
  21. Remove and allow to cool for 30 minutes on the counter
  22. Place into the fridge overnight
  23. Top with mini chocolate chips, fresh whipped cream, and some more chocolate chips
  24. Enjoy!