Individual Swirled Pumpkin Cheesecakes

Cheesecake is such a fantastic dessert, but it always goes so fast! Instead, make individual miniature cheesecakes for...
Contributor

Cheesecake is such a fantastic dessert, but it always goes so fast! Instead, make individual miniature cheesecakes for your guests to enjoy this season. This recipe is courtesy of Nestlé Coffee-mate.

Ingredients

  • 12  foil cupcake liners
  • Nonstick cooking spray
  • packages cream cheese, at room temperature
  • 1/2  Cup  granulated sugar
  • 2  Teaspoons  ground cinnamon
  • 1 1/2  Tablespoon  all-purpose flour
  • 1  Teaspoon  vanilla extract
  • 1  Pinch of  salt
  • large eggs
  • 1/2  Cup  pure pumpkin, such as Libby's
  • 2  Tablespoons  pumpkin spice flavor liquid coffee creamer, such as Nestlé Coffee-mate

Directions

Preheat oven to 300 degrees 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.

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

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