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Individual Swirled Pumpkin Cheesecakes

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  • Individual Swirled Pumpkin Cheesecakes

    Individual Swirled Pumpkin Cheesecakes

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

    Estimated Times
    Preparation Time: 25 mins
    Cooking Time: 16 mins

    Servings: 12

    12 foil cupcake liners
    Nonstick cooking spray
    2 pkg. (8 oz. each) cream cheese, at room temperature
    1/2 cup granulated sugar
    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 Gingerbread or Pumpkin Spice Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer

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

    BEAT cream cheese, sugar, 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.
    "Nobody can make you feel inferior without your consent." ~Eleanor Roosevelt