KEY INGREDIENTS
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.
TIPS
Cheesecakes will hold for 3 to 4 days tightly covered in refrigerator. Can be frozen in airtight container for up to 1 month.
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