Individual Swirled Pumpkin Cheesecakes

Individual Swirled Pumpkin Cheesecakes

Prep Time

10 minutes

Cook Time

18 minutes

Serves

12 people

Have a little holiday pumpkin leftover? Here’s a great way to use it up with one of the great seasonal flavors from Coffee-Mate.

Ingredients

  • 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 pure pumpkin puree
  • 2 tablespoons Seasonal Coffee-mate® Pumpkin Spice

Preparation

  • 1 Preheat oven to 300°F.
  • 2 Line 12-cup muffin tin with foil liners; coat liners with nonstick cooking spray.
  • 3 Beat cream cheese, sugar, cinnamon, flour, vanilla extract and salt in large mixer bowl until smooth.
  • 4 Beat in eggs one at a time, beating well after each addition.
  • 5 Transfer 1/2 cup batter to a medium bowl.
  • 6 Add pumpkin and Coffee-mate; stir until blended.
  • 7 Divide white cream cheese batter evenly among prepared cups; top evenly with pumpkin batter. Swirl batters with butter knife.
  • 8 Bake for 16 to 18 minutes or until just set.
  • 9 Cool completely in pan on wire rack.
  • 10 Cover and refrigerate for 4 hours before serving.

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