mini swirled pumpkin cheesecakes
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.
prep time
10 Min
cook time
15 Min
method
Bake
yield
makes 12 muffin size
Ingredients
- 12 - regular size foil cupcake liners
- 2 packages (8 oz. ea.) cream cheese, softened
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spices
- 2 tablespoons all purpose flour
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup solid pumpkin (libby's)
- 2 tablespoons gingerbread latte or pumpkin spice liquid coffee-mate creamer
How To Make mini swirled pumpkin cheesecakes
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Step 1Heat oven to 300^. Line a 12-cup muffin tin with the foil liners; spray liners with Pam.
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Step 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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Step 3Divide white cream cheese batter evenly among the prepared cups; top evenly with pumpkin batter. Swirl batters with butter knife.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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