Individual Swirled Pumpkin Cheesecakes

Name: Individual Swirled Pumpkin Cheesecakes
Ingredients: 12 foil cupcake liners; nonstick cooking spray; 2 packages cream cheese, at room temperature; 1/2 cup granulated sugar; 2 teaspoon ground cinnamon; 1 1/2 tablespoon all-purpose flour; 1 teaspoon vanilla extract; 1 pinch of salt; 2 large eggs; 1/2 cup pure pumpkin, such as libby's; 2 tablespoon pumpkin spice flavor liquid coffee creamer, such as nestlé coffee-mate

Nestlé USA|Oct. 27, 2015 8:25 am EST

4 (1 ratings)

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Cheesecake is such a fantastic dessert, but it always goes so fast! Instead, make individual miniature cheesecakes for your guests to enjoy this season. This recipe is courtesy of Nestlé Coffee-mate.

Servings

1

Ingredients

12 foil cupcake liners
nonstick cooking spray
2 packages cream cheese, at room temperature
1/2 cup granulated sugar
2 teaspoon ground cinnamon
1 1/2 tablespoon all-purpose flour
1 teaspoon vanilla extract
1 pinch of salt
2 large eggs
1/2 cup pure pumpkin, such as libby's
2 tablespoon pumpkin spice flavor liquid coffee creamer, such as nestlé coffee-mate

Directions

Preheat oven to 300 degrees F. Line 12-cup muffin tin with foil liners; coat liners with nonstick cooking spray.
Beat cream cheese, sugar, cinnamon, 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. Divide white cream cheese batter evenly among prepared cups; top evenly with pumpkin batter. Swirl batters with butter knife.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.NOTE: Cheesecakes will hold for 3 to 4 days tightly covered in refrigerator. Can be frozen in airtight container for up to 1 month.