Individual Swirled Pumpkin Cheesecakes
Pamper guests during the holiday season with these individual pumpkin cheesecake delights. An elegant fusion of two fall favorite flavors, pumpkin pie and gingerbread, makes these mini cheesecakes irresistible.
12 foil cupcake liners
Nonstick cooking spray
2 (8-ounce) packages 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 LIBBY'S® 100% Pure Pumpkin
2 tablespoons Pumpkin Spice Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer*
- Preheat oven to 300°F (150°C). 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.
Makes 12 servings.
Tip: Cheesecakes will hold for 3 to 4 days tightly covered in refrigerator. Can be frozen in airtight container for up to 1 month.
*If you can't find this seasonal product, substitute with 2 tablespoons cream or half-and-half mixed with a pinch or two of pumpkin spice.
Nutritional Information Per Serving (1/12 of recipe): Calories: 190 Calories from Fat: 130 Total Fat: 15 g Saturated Fat: 8 g Cholesterol: 75 mg Sodium: 150 mg Carbohydrates: 12 g Dietary Fiber: 0 g Sugars: 11 g Protein: 4 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.