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mini swirled pumpkin cheesecakes

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This recipe comes from Coffee-mate site. You can pamper yourself or your guests with this holiday dessert. This elegant dessert combines 2 of my favorite flavors- pumpkin pie and gingerbread! Enjoy!! This can be frozen for those last minute desserts during the holiday for your guests.

(1 rating)
yield serving(s)
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For mini swirled pumpkin cheesecakes

  • 12
    regular size foil cupcake liners
  • 2 pkg
    (8 oz. ea.) cream cheese, softened
  • 1/2 c
    granulated sugar
  • 2 tsp
    ground cinnamon
  • 1 tsp
    pumpkin pie spices
  • 2 Tbsp
    all purpose flour
  • 1 tsp
    vanilla extract
  • 2 lg
    eggs
  • 1/2 c
    solid pumpkin (libby's)
  • 2 Tbsp
    gingerbread latte or pumpkin spice liquid coffee-mate creamer

How To Make mini swirled pumpkin cheesecakes

  • 1
    Heat oven to 300^. Line a 12-cup muffin tin with the foil liners; spray liners with Pam.
  • 2
    Beat cream cheese, sugar, cinnamon, flour, pumpkin spice,vanilla and salt in large mixer bowl until smooth. Beat in eggs one at a time. Transfer 1/2 cup of the batter to a medium bowl- to this add the pumpkin and coffee-mate; stir until just blended.
  • 3
    Divide white cream cheese batter evenly among the prepared cups; top evenly with pumpkin batter. Swirl batters with butter knife.
  • 4
    Bake for 16 to 18 minutes until just set. Cool completely in pan on wire rack. Cover and refrigerate for 4 hours before serving. ---- Note: Can be refrigerated covered for 3 to 4 days.Or Can be frozen in an airtight container for one (1) month.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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