Individual Swirled Pumpkin Cheesecakes

Level: Intermediate
Prep Time: 25 min
Cook Time: 20 min
Cooling Time: 4 hrs
Yields: 12


Pamper guests this holiday season with individual delights. An elegant fusion of two fall favorites, pumpkin pie and gingerbread, makes these mini cheesecakes irresistible.


  • 12 foil cupcake liners
  • Nonstick cooking spray
  • 2 pkg. (8 oz. each) cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 1/2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 large eggs
  • 1/2 cup LIBBY'S® 100% Pure Pumpkin
  • 2 tablespoons Gingerbread Latte or Pumpkin Spice Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer


PREHEAT oven to 300° 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.


by g. gene , Oconomowoc, WI on Nov. 2011


Delicious and Easy Dessert for Cheesecake Lovers

by T. Terri , Frederica, DE on Nov. 2011

I made these for dessert on Thanksgiving. I could not find either flavors of the Coffee-Mate so I just added a little more pumpkin pie spice to the cream cheese. Both my daughter and I enjoyed these very much and they were easy to make.

Nice idea

by B. Bob , Irving Texas on Nov. 2011

Very easy to make. I was not sure when the baking was done, so I think I might have over baked. We served with cinnamon Cool Whip on top, also used paper lined tin foil cups.

Great Pumpkin Treat

by M. Maudra , San Jose, CA on Nov. 2011

This makes a great treat. An addition that makes it even better is to put a ginger snap at the bottom of each cup then poor the mixture on top and bake!

ym yum yummy

by b. bonnie , woodbridge, ca on Nov. 2011

this was easy not spendy and everyone loved them. i will do them again for christmas.

Cheesy Pumpkin Delights!

by G. Gloria , United States on Nov. 2011

I made these for a Church Thanksgiving Dinner and received rave reviews! They were awesome!

Great for Thanksgiving

by L. Linda , Orono, Maine on Nov. 2011

I made these for the first time this Thanksgiving and won rave reviews. Didn't swirl so when taken out of cup there were two layers.


by S. Sue , PA on Nov. 2011

I added a Vanilla Wafer as a base for each cheesecake. Cinnamon is listed in the ingredients but the directions did not say where to add it. I added it with a pinch of cloves and ground ginger to the pumpkin mixture.

A change?

by S. Sarah , VA on Sep. 2011

I opted to try the Cafe Collection Vanilla Latte Coffeemate instead of what the recipe called for- added a slightly sweeter taste to the cream cheese.... this one is a keeper!

Tasty but...

by R. Robyn , Fort Hood, TX on Nov. 2009

I have made several pumpkin baking items in my years and this recipe seemed like something right up my alley. However they did not swirl at all so the were more of a double layer cheesecake. Also the pumpkin flavor was a little lacking,while the texture seemed slightly off. I am willing to admit that the texture issue and even the swirling could have been something I did, but the flavor was still just not there. Hope you have better results if you choose to make this recipe:)