Pumpkin Swirl Cheesecakes Recipe

Name: Pumpkin Swirl Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray2 packages (8 oz. each) cream cheese, at room tempature; 2/3 cup granulated sugar; 1 1/2 tsp. pure vanilla extract; pinch table salt; 2 large eggs; 1/3 cu[ [ure solid-pack canned pumpkin; 2 1/4 tsp. all- purpose flour; 1/2 tsp. ground cinnamon; 1/4 tsp. ground ginger; 1/8 tsp. ground nutmeg

Servings: persons

cooking spray2 packages (8 oz. each) cream cheese, at room tempature
2/3 cup granulated sugar
1 1/2 tsp. pure vanilla extract
pinch table salt
2 large eggs
1/3 cu[ [ure solid-pack canned pumpkin
2 1/4 tsp. all- purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg

1
positon rack in the center of the oven and heat it to 350 degrees. line 12 standard muffin tins with foil liners and coat lightly with cooking spray.
2
in the bowl of an electric standard mixer fitted with paddle attachment (or in a medium bowl with a hand held electric mixer) beat cream cheese on medium high speed util very smooth and fluffy, stopping to scrape down bowl when neccisary, about 4 minutes. add sugar vanilla and salt and continue beating until well blended and smooth scraping down sides of the bowl frenquently, about 1 minute; there should be no lumps. add the eggs, one at a time beating on medium speed until just blended (don't overbeat)
3
transfer 2/3 cup of batter into small bowl. Add the pumpkin,nutmeg cinnamon, ginger and flour to the small bowl and stir with a wooden spoon till well blended.
4
divide the plain batter amoung the muffin cups (about 2 generous tablespoons each).then divide the pumpkin batter amoung the cups evenly (about 1 generous tablespoon each). drag the tip of a toothpick, paring knife or a wooden skewerthrew the 2 patterns to make a marbled look.
5
bake until center or the cheesecakes barley jiggle when gently nudged, 15-18 minutes. set muffin tin on rack let cool completly and put in the fridge until very cold, at least 6 hours or up to 3 days.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: cooking spray2 packages (8 oz. each) cream cheese, at room tempature, 2/3 cup granulated sugar, 1 1/2 tsp. pure vanilla extract, pinch table salt, and more.

Yes, Pumpkin Swirl Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Swirl Cheesecakes

How did you like this recipe?

Frequently Asked Questions