Mini Swirled Pumpkin Cheesecakes

Pat Duran

By
@kitchenChatter

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.


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Comments:

Serves:

makes 12 muffin size

Prep:

10 Min

Cook:

15 Min

Method:

Bake

Ingredients

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 large
eggs
1/2 c
solid pumpkin (libby's)
2 Tbsp
gingerbread latte or pumpkin spice liquid coffee-mate creamer

Directions Step-By-Step

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.
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Note:
Can be refrigerated covered for 3 to 4 days.Or
Can be frozen in an airtight container for one (1) month.

About this Recipe

Course/Dish: Cakes, Pies, Puddings
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy