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Pumpkin-Swirl Cheesecake Minis
Pumpkin-Swirl Cheesecake Minis

Pumpkin-Swirl Cheesecake Minis

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Cook Minutes 1 Hr 40 Min
Prep : 30 Min Cook: 1 Hr 10 Min
Cheesecake is a winner dessert choice every time -- and the only thing that can make it even better is a swirl of sweet pumpkin batter in the mix, and making it mini! Made with seasonal pumpkin, these hand-held Pumpkin-Swirl Cheesecake Minis are the ideal desserts to serve around the holidays. And since the pumpkin comes in a can, it makes these single-serving desserts perfect to serve anytime of year!
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16 Servings
Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (400 g) ready-to-use refrigerated pie crusts (2 crusts)
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
3 Tbsp. brown sugar
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/2 cup canned pumpkin
1 cup thawed Cool Whip Whipped Topping
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How do I make it ?
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Step 1
Heat oven to 350°F.
Step 2
Spray 16 muffin pan cups with cooking spray. Unroll 1 pie crust onto lightly floured surface; cut into 8 rounds with 3-inch cookie cutter. Use to line 8 prepared muffin pan cups. Repeat with second pie crust.
Step 3
Gather pastry trimmings; press into ball. Place on lightly floured surface; roll out to 1/4-inch thickness Use cookie cutter or sharp knife to cut pastry into small leaf shapes. Place on baking sheet; place in oven along with the filled muffin pan cups.
Step 4
Bake 8 to 10 min. or until pastry leaves are lightly browned. Remove baking sheet from oven. Continue baking crusts 3 to 5 min. or until golden brown; cool in pan 5 min. Remove crusts and leaves to wire racks; cool completely.
Step 5
Beat cream cheese, sugar, vanilla and cinnamon until blended. Add pumpkin; mix well.
Step 6
Spoon cream cheese mixture into one side of pastry bag fitted with star tip, then fill other side of bag with Cool Whip. Use to fill pastry cups, in swirled pattern as shown in photo, with both mixtures. Top with pastry leaves.
Step 7
Refrigerate 30 min.
Kraft Kitchen Tips!
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Special Extra
Sprinkle with chopped toasted pecans before serving.
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Special Extra
Line muffin pan cups with pastry rounds, then gently press tines of fork into edges of pastry cups to make ridges. Bake as directed. Or, you can gently fold the edge of each unbaked pastry cup into pleats before baking as directed.
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Note
These delicious single-serving cheesecakes can be refrigerated up to 8 hours before serving. For best results, top with pastry leaf cutouts just before serving.
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Size Wise
These adorable mini cheesecakes, with their built-in portion control, are great treats to serve at your next gathering.
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Nutrition
Calories
170
Calories From Fat
0
% Daily Value
Fat 11 g
Saturated fat 6 g
30 %
Cholesterol 25 mg
Sodium 190 mg
8 %
Carbohydrate 17 g
Fibre 0 g
Sugars 5 g
Protein 2 g
Vitamin A
25 %
Vitamin C
0 %
Calcium
0 %
Iron
0 %
Servings
16 servings, 1 mini cheesecake (55 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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