Cake
Cake
Icon / Save Heart / Empty
Individual Swirled Pumpkin Cheesecakes
Level
Easy
Prep
25 minutes
Cook
20 minutes
Servings
12 servings
  • Pamper guests this holiday season with individual delights. An elegant fusion of two fall favorites, pumpkin pie and gingerbread, makes these mini cheesecakes irresistible.
KEY INGREDIENTS
Libby's
100% PURE PUMPKIN
LIBBY'S® 100% Pure Pumpkin 15 oz
NET WT 15 oz (425 g)
INGREDIENTS
  • 2 packages (8 ounces 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 COFFEE-MATE® Pumpkin Spice Flavor Liquid Coffee Creamer
MAKE IT
Step 1
Preheat oven to 300° F. Line 12-cup muffin tin with foil cupcake liners; coat liners with nonstick cooking spray.
Step 2
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 Pumpkin Spice Flavor Liquid; stir until blended.
Step 3
Divide white cream cheese batter evenly among prepared cups; top evenly with pumpkin batter. Swirl batters with butter knife.
Step 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.
VARIATIONS
If using 29oz Libby’s Pure Pumpkin
Icon / Navigation / Arrows / Medium / Down
Double all ingredients
WHAT PEOPLE ARE SAYING