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.
25 mins. to Prepare
20 mins. Cooking Time
240 mins. Standing Time refrigerating
285 mins. Total
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 Pumpkin Spice Flavor Liquid; 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.
Amount Per Serving
|Calories from Fat||130|
|Total Fat 15g||22%|
|Saturated Fat 8g||41%|
|Dietary Fiber 0g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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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
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!
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.
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.
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!
this was easy not spendy and everyone loved them. i will do them again for christmas.
I made these for a Church Thanksgiving Dinner and received rave reviews! They were awesome!