Pamper guests this holiday season with individual delights. An elegant fusion of two fall favorites, pumpkin pie and gingerbread, makes these mini cheesecakes irresistible.
Individual Swirled Pumpkin Cheesecakes
Total:
4 hr 45 min
Active:
20 min
Yield:
12
Level:
None
Total:
4 hr 45 min
Active:
20 min
Yield:
12
Level:
None

Ingredients

Directions

1. PREHEAT oven to 300degrees F. Line 12-cup muffin tin with foil liners; coat liners with nonstick cooking spray.

2. BEAT cream cheese, sugar, 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.

3. DIVIDE white cream cheese batter evenly among prepared cups; top evenly with pumpkin batter. Swirl batters with butter knife.

4. 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.

Categories:

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