Bite-size, single-serve sweets are a sexy way to end a romantic meal for two. One individual swirled pumpkin cheese cake and a glass of champagne–how cool is that? An elegant fusion of two fall favorites, pumpkin pie and gingerbread, makes these mini cheesecakes irresistible.
By the way, did you know that pumpkins are actually a fruit, not a vegetable – which makes this sweet ingredient suitable for use in dessert recipes like these scrumptious mini-cakes.
Bite-Sized Swirled Pumpkin Cheesecakes
Ingredients:
- 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. Cafe Collection Vanilla Latte Coffeemate
- 2 tsp. Ground cinnamon
Directions:
- 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
