Recipes >
Individual Swirled Pumpkin Cheesecakes
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
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.
Preparation
- 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.
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