Mini Swirled Pumpkin Cheesecakes
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.
12regular size foil cupcake liners
2 pkg(8 oz. ea.) cream cheese, softened
1/2 cgranulated sugar
2 tspground cinnamon
1 tsppumpkin pie spices
2 Tbspall purpose flour
1 tspvanilla extract
1/2 csolid pumpkin (libby's)
2 Tbspgingerbread latte or pumpkin spice liquid coffee-mate creamer
How to Make Mini Swirled Pumpkin Cheesecakes
- Heat oven to 300^. Line a 12-cup muffin tin with the foil liners; spray liners with Pam.
- 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.
- Divide white cream cheese batter evenly among the prepared cups; top evenly with pumpkin batter. Swirl batters with butter knife.
- Bake for 16 to 18 minutes until just set. Cool completely in pan on wire rack. Cover and refrigerate for 4 hours before serving.
Can be refrigerated covered for 3 to 4 days.Or
Can be frozen in an airtight container for one (1) month.