STREAMING NOW: The Layover

Individual Swirled Pumpkin Cheesecakes

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Pamper guests this holiday season with individual delights. An elegant fusion of two fall favorites, pumpkin pie and gingerbread, makes these mini cheesecakes irresistible.”
READY IN:
41mins
YIELD:
12 Cheesecakes
UNITS:
US

Ingredients Nutrition

Directions

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

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: