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Individual Swirled Pumpkin Cheesecakes

Individual Swirled Pumpkin Cheesecakes
Makes:
12
Prep Time:
25
minutes
Total Time:
285
minutes
Vegetarian
based on
14 reviews
Pamper guests this holiday season with individual delights. An elegant fusion of two fall favorites, pumpkin pie and gingerbread, makes these mini cheesecakes irresistible.

In this recipe:


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Ingredients:

  • 12 foil cupcake liners
  • Nonstick cooking spray
  • 2 pkg. (8 oz. each) cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 1/2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 large eggs
  • 1/2 cup LIBBY'S® 100% Pure Pumpkin
  • 2 tablespoons Pumpkin Spice Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer

Directions:

PREHEAT oven to 300° F. Line 12-cup muffin tin with foil liners; coat liners with nonstick cooking spray.

BEAT cream cheese, sugar, cinnamon, flour, vanilla extract and salt in large mixer bowl until smooth. Beat in eggs one at a time, beating well after each addition. Transfer 1/2 cup batter to a medium bowl. Add pumpkin and Coffee-mate; stir until blended.

DIVIDE white cream cheese batter evenly among prepared cups; top evenly with pumpkin batter. Swirl batters with butter knife.

BAKE for 16 to 18 minutes or until just set. Cool completely in pan on wire rack. Cover and refrigerate for 4 hours before serving.

NOTE: Cheesecakes will hold for 3 to 4 days tightly covered in refrigerator. Can be frozen in airtight container for up to 1 month.


Reviews:

Review This Recipe
  •  Star(s)

    SOUNDS EXCELLENT TO ME

    gene reams from Oconomowoc, WI

    I CAN,T WAIT TO TRY IT AGAIN FOR NEXT CHRISTMAS.GENE I HAD TO MUCH PUMPKIN FOR THANKSGIVING SO I,M GOING TO TRY IT AGAIN NEXT CHRISTMAS

  •  Star(s)

    Delicious and Easy Dessert for Cheesecake Lovers

    Terri DAmbrosio from Frederica, DE

    I made these for dessert on Thanksgiving. I could not find either flavors of the Coffee-Mate so I just added a little more pumpkin pie spice to the cream cheese. Both my daughter and I enjoyed these very much and they were easy to make.

  •  Star(s)

    Nice idea

    Bob Thompson from Irving Texas

    Very easy to make. I was not sure when the baking was done, so I think I might have over baked. We served with cinnamon Cool Whip on top, also used paper lined tin foil cups.

  •  Star(s)

    Great Pumpkin Treat

    Maudra McLaughlin from San Jose, CA

    This makes a great treat. An addition that makes it even better is to put a ginger snap at the bottom of each cup then poor the mixture on top and bake!

  •  Star(s)

    ym yum yummy

    bonnie edgerly from woodbridge, ca

    this was easy not spendy and everyone loved them. i will do them again for christmas.

  •  Star(s)

    Cheesy Pumpkin Delights!

    Gloria Monroe from United States

    I made these for a Church Thanksgiving Dinner and received rave reviews! They were awesome!

  •  Star(s)

    Great for Thanksgiving

    Linda Bradford from Orono, Maine

    I made these for the first time this Thanksgiving and won rave reviews. Didn't swirl so when taken out of cup there were two layers.

  •  Star(s)

    Tasty

    Sue Lent from PA

    I added a Vanilla Wafer as a base for each cheesecake. Cinnamon is listed in the ingredients but the directions did not say where to add it. I added it with a pinch of cloves and ground ginger to the pumpkin mixture.

  •  Star(s)

    A change?

    Sarah Gintout from VA

    I opted to try the Cafe Collection Vanilla Latte Coffeemate instead of what the recipe called for- added a slightly sweeter taste to the cream cheese.... this one is a keeper!

  •  Star(s)

    Tasty but...

    Robyn Goodman from Fort Hood, TX

    I have made several pumpkin baking items in my years and this recipe seemed like something right up my alley. However they did not swirl at all so the were more of a double layer cheesecake. Also the pumpkin flavor was a little lacking,while the texture seemed slightly off. I am willing to admit that the texture issue and even the swirling could have been something I did, but the flavor was still just not there. Hope you have better results if you choose to make this recipe:)

  •  Star(s)

    Good but not Great

    maria chalioris from

    I was not too pleased with my results. However it was tasty but not a much as a pumpkin cheesecake should have been. It had a bitter taste at the end.

  •  Star(s)

    Very Good and easy

    Dawn Partyka from Broadview Heights, OH

    This was easy to make and my whole family loved them and they want me to make them all the time now!!

  •  Star(s)

    Wonderful

    EMILY BARNES from WAUSEON, OH

    This recipe made the most wonderful little cheesecakes ever. I was trying receipes for a wedding shower and my husband and his co-workers were the taste testers. These cheesecakes were so good, he refused to take them to work to share. He wanted them all for himself! I had trouble with the swilrling process - totally my own problem. These are worth the effort!

  •  Star(s)

    swirled pumpkin cheesecake

    nancy Elliott from INDEPENDENCE, IA

    I like almost all cheesecakes. This one was fun and easy to make and the texture was great.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 190
  • Calories from Fat: 130
  • Total Fat: 15g (22% of DV)
  • Saturated Fat: 8g (41% of DV)
  • Cholesterol: 75mg (25% of DV)
  • Sodium: 150mg (6% of DV)
  • Carbohydrates: 12g (4% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 11g
  • Protein: 4g
  • Vitamin A: 40% of DV
  • Vitamin C: 0% of DV
  • Calcium: 0% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Individual Swirled Pumpkin Cheesecakes

Ingredients

  • 12 foil cupcake liners
  • Nonstick cooking spray
  • 2 pkg. (8 oz. each) cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 1/2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 large eggs
  • 1/2 cup LIBBY'S® 100% Pure Pumpkin
  • 2 tablespoons Pumpkin Spice Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer

 

Directions

PREHEAT oven to 300° F. Line 12-cup muffin tin with foil liners; coat liners with nonstick cooking spray.

BEAT cream cheese, sugar, cinnamon, flour, vanilla extract and salt in large mixer bowl until smooth. Beat in eggs one at a time, beating well after each addition. Transfer 1/2 cup batter to a medium bowl. Add pumpkin and Coffee-mate; stir until blended.

DIVIDE white cream cheese batter evenly among prepared cups; top evenly with pumpkin batter. Swirl batters with butter knife.

BAKE for 16 to 18 minutes or until just set. Cool completely in pan on wire rack. Cover and refrigerate for 4 hours before serving.

NOTE: Cheesecakes will hold for 3 to 4 days tightly covered in refrigerator. Can be frozen in airtight container for up to 1 month.

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