MINI PUMPKIN CHEESECAKES
Steps:
- 1. Preheat the oven to 300 degrees F. Line 18 muffin cups with paper liners. Place 1 whole cookie in the bottom of each lined cup.
- 2. In a large bowl, beat the cream cheese, granulated sugar, brown sugar, and 1/4 teaspoon fine salt on medium-high speed until smooth and creamy, 2 to 3 minutes. Scrape down the sides, reduce speed to low and beat in the eggs, 1 at a time, until combined. Beat in 1/3 cup sour cream and heavy cream. Stir in the pumpkin puree and pumpkin pie spice until smooth. Divide evenly among cookie-lined paper cups, filling almost all the way to the top.
- 3. Bake until the filling is just set, 40 to 45 minutes. A sharp knife inserted into the center will come out moist, but clean. Top each cheesecake with some of the remaining 1 1/4 cup sour cream, about 1 heaping tablespoon, using a spoon to gently spread. Cool completely in tins on a wire rack. Refrigerate until cold, 4 hours, or overnight. Top with a dusting of pumpkin pie spice.
Nutrition Facts : Calories 187, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 57 milligrams, Sodium 115 milligrams, Carbohydrate 19 grams, Fiber 1 grams, Protein 3 grams
MINI SWIRLED PUMPKIN CHEESECAKES
This recipe comes from Coffee-mate site. You can pamper yourself or your guests with this holiday dessert. This elegant dessert combines 2 of my favorite flavors- pumpkin pie and gingerbread! Enjoy!! This can be frozen for those last minute desserts during the holiday for your guests.
Provided by Pat Duran
Categories Puddings
Time 25m
Number Of Ingredients 10
Steps:
- 1. Heat oven to 300^. Line a 12-cup muffin tin with the foil liners; spray liners with Pam.
- 2. Beat cream cheese, sugar, cinnamon, flour, pumpkin spice,vanilla and salt in large mixer bowl until smooth. Beat in eggs one at a time. Transfer 1/2 cup of the batter to a medium bowl- to this add the pumpkin and coffee-mate; stir until just blended.
- 3. Divide white cream cheese batter evenly among the prepared cups; top evenly with pumpkin batter. Swirl batters with butter knife.
- 4. Bake for 16 to 18 minutes until just set. Cool completely in pan on wire rack. Cover and refrigerate for 4 hours before serving. ---- Note: Can be refrigerated covered for 3 to 4 days.Or Can be frozen in an airtight container for one (1) month.
PUMPKIN SWIRL CHEESECAKE
Gingersnaps and pecans form the crust of this fabulous fall cheesecake. Plain and pumpkin batters are swirled together for a pretty marbled effect.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 5h15m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
- Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
- Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.
PUMPKIN-SWIRL CHEESECAKE
Celebrate the beginning of fall with a delicious Pumpkin-Swirl Cheesecake recipe. This delectable Pumpkin-Swirl Cheesecake is a tasty way to welcome the season and keep your spirits high! Make your swirled cheesecake in a square or circular pan.
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 6h5m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Combine gingersnap crumbs, nuts and butter; press onto bottom of 13x9-inch pan.
- Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Remove 1-1/2 cups batter; set aside. Stir remaining sugar, pumpkin and spices into remaining batter.
- Pour half the pumpkin batter over crust; top with spoonfuls of half the plain batter. Repeat layers; swirl gently with knife.
- Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
Nutrition Facts : Calories 370, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 115 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0.9141 g, Sugar 0 g, Protein 6 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love