As we head into Fall, whipping up seasonal favorites with the spices and flavors reminiscent of the holidays always brightens a blustery day! Try these tiny, individual cheesecakes for a special dessert!

Individual Swirled Pumpkin Cheesecakes


2 pkg. (8 oz. each) cream cheese, at room temperature (“Mom” prefers organic)
1/2 cup granulated sugar
2 tsp. ground cinnamon
1-1/2 Tbsp. all-purpose flour (“Mom” prefers organic)
1 tsp. vanilla extract
Pinch of salt
2 large eggs (“Mom” prefers organic, cage-free eggs)
1/2 cup pure pumpkin puree
2 Tbsp. Seasonal Coffee-mate Pumpkin Spice


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

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.

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.

*Recipe and image courtesy of Coffee-Mate.*