mini swirled pumpkin cheesecakes
(1 rating)
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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(1 rating)
yield
serving(s)
prep time
10 Min
cook time
15 Min
method
Bake
Ingredients For mini swirled pumpkin cheesecakes
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12regular size foil cupcake liners
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2 pkg(8 oz. ea.) cream cheese, softened
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1/2 cgranulated sugar
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2 tspground cinnamon
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1 tsppumpkin pie spices
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2 Tbspall purpose flour
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1 tspvanilla extract
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2 lgeggs
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1/2 csolid pumpkin (libby's)
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2 Tbspgingerbread latte or pumpkin spice liquid coffee-mate creamer
How To Make mini swirled pumpkin cheesecakes
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1Heat oven to 300^. Line a 12-cup muffin tin with the foil liners; spray liners with Pam.
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2Beat 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.
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3Divide white cream cheese batter evenly among the prepared cups; top evenly with pumpkin batter. Swirl batters with butter knife.
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4Bake 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!
Categories & Tags for Mini Swirled Pumpkin Cheesecakes:
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