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Pumpkin Swirl Cheesecake Minis
Pumpkin Swirl Cheesecake Minis

Pumpkin Swirl Cheesecake Minis

1 Hr(s) 10 Min(s) incl. refrigerating
25 Min(s) Prep
45 Min(s) Cook
Add something special to the end of your meal with a pumpkin swirl cheesecake dessert. They're perfect for fall weather and look great as a dessert centerpiece. Inspire your upcoming dessert plans by making a variation of Pumpkin Swirl Cheesecake Minis.
What You Need
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16 servings
Original recipe yields 16 servings
1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
3 Tbsp. brown sugar
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/2 cup canned pumpkin
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Let's Make It
1
Heat oven to 350°F.
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.
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.
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.
5
Beat cream cheese, sugar, vanilla and cinnamon until blended. Add pumpkin; mix well.
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.
7
Refrigerate 30 min.
Kitchen Tips
Tip 1
Special Extra
Sprinkle with chopped toasted PLANTERS Pecans before serving.
Tip 2
Mindful Eating
Set aside family time to connect and enjoy good food and good company while being mindful of portions.
Tip 3
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.
Tip 4
Note
These delicious single-serving pies can be refrigerated up to 8 hours before serving. For best results, top with pastry leaf cutouts just before serving.
Nutrition
Calories
130
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 125mg
5%
Total Carbohydrates 11g
4%
Dietary Fiber 0g
0%
Sugars 4g
8%
Protein 2g
4%
Vitamin A
25%
Vitamin C
0%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* 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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