Individual Swirled Pumpkin Cheesecakes

Individual Swirled Pumpkin Cheesecakes
4 from 1 ratings
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.
Servings
0
servings
Individual Swirled Pumpkin Cheesecakes
Ingredients
  • 12 foil cupcake liners
  • nonstick cooking spray
  • 2 packages cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 2 teaspoon ground cinnamon
  • 1 1/2 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 pinch of salt
  • 2 large eggs
  • 1/2 cup pure pumpkin, such as libby's
  • 2 tablespoon pumpkin spice flavor liquid coffee creamer, such as nestlĂ© coffee-mate
Directions
  1. Preheat oven to 300 degrees F. Line 12-cup muffin tin with foil liners; coat liners with nonstick cooking spray.
  2. 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.