Here’s a heads up to get wild on National Cheesecake Day… it falls on October 21. Celebrate accordingly with this killer Gingerbread Pumpkin Cheesecake recipe, or this one below that is just as ah-MAYYYY-zingfrom Coffee-mate.com. Yum.
Individual Swirled Pumpkin Cheesecakes
- 12 Cupcake liners
- Nonstick cooking spray
- 2 pkg. (8 oz. each) Cream cheese, at room temperature
- 1/2 cup Granulated sugar
- 1 1/2 Tbsp. All-purpose flour
- 1 tsp. Vanilla extract
- Pinch of salt
- 2 large Eggs
- 1/2 cup Pure Pumpkin
- 2 Tbsp. Coffee-mate seasonal Pumpkin Spice flavor
- 2 tsp. Ground cinnamon
–PREHEAT oven to 300° F. Line 12-cup muffin tin with liners; coat liners with nonstick cooking spray.
–BEAT cream cheese, sugar, 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.
