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Recipe

Individual Swirled Pumpkin Cheesecakes

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

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 12
  • Difficulty: Intermediate

Ingredients

Original reipce makes 2 dozen Change Servings

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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.

Nutrition Facts

Amount Per Serving
Servings: 12
Calories 190
Calories from Fat 130
%Daily Value*
Total Fat 15g 22%
Saturated Fat 8g 41%
Cholesterol 75mg 25%
Sodium 150mg 6%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 0%
Sugars 11g
Protein 4g
Vitamin A 40%
Vitamin C 0%
Calcium 0%
Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.
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  • Difficulty: Intermediate

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