Recipes >

Individual Swirled Pumpkin Cheesecakes


  • 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

Prep Time:

10 minutes

Cook Time:

18 minutes



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.


  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.