Pumpkin Swirl Cheesecakes

Pumpkin Swirl Cheesecakes
Photo by Scott Phillips


  • 2-¼ tsp. all-purpose flour
  • ½ tsp. ground cinnamon
  • Cooking spray
  • Pinch table salt
  • 2 large eggs
  • ¼ tsp. ground ginger
  • 1/8 tsp. ground nutmeg
  • + 4 more ingredients
    • 2/3 cup granulated sugar
    • 1-½ tsp. pure vanilla extract
    • 1/3 cup pure solid-pack canned pumpkin
    • 2 packages (8 oz. each) cream cheese, at room temperature

Position a rack in the center of the oven and heat the oven to 300°F. Line 12 standard muffin tins (approximately 23/4 inches in diameter) with foil liners and coat lightly with cooking spray. In the bowl of an electric stand mixer fitted with the paddle attachment (or in a large mixing bowl usi...

View full recipe at Fine Cooking


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