Individual Swirled Pumpkin Cheesecakes

Individual Swirled Pumpkin Cheesecakes

In this recipe:

based on 14 reviews
This Looks YUMMY!
37
25 min.
prep
285 min.
total
12 Servings

Pamper guests this holiday season with individual delights. An elegant fusion of two fall favorites, pumpkin pie and gingerbread, makes these mini cheesecakes irresistible.

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
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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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SOUNDS EXCELLENT TO ME

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

- gene reams from Oconomowoc, WI

Delicious and Easy Dessert for Cheesecake Lovers

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.

- Terri DAmbrosio from Frederica, DE

Nice idea

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.

- Bob Thompson from Irving Texas

Great Pumpkin Treat

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!

- Maudra McLaughlin from San Jose, CA

ym yum yummy

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

- bonnie edgerly from woodbridge, ca

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Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving
  • 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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