Delight your guests with these mini pumpkin cheesecake singlets; apart from offering the personal touch, you will also be saving on cake-cutting, and dish-washing later. This recipe is an interesting fusion of two seasonal favorites: pumpkin pie and gingerbread. To cut it short, these mini cheesecakes are irresistible.

Ingredients:

• 450g Philadelphia cream cheese, at room temperature
• 1/2 cup pumpkin purée 
• 1/2 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp pumpkin spice 
• 1 1/2 tbsp flour
• 1 tbsp powdered milk
• 2 large eggs
• 1 teaspoon vanilla extract
• Pinch of salt

You will also need:

• 12 foil cupcake liners
• Nonstick cooking spray

Directions:

1. Preheat oven to 150 C.
2. Line 12-cup muffin tin with foil liners; coat liners with nonstick cooking spray.
3. Beat the cream cheese, sugar, cinnamon, flour, vanilla extract and salt in large mixer bowl until smooth. Beat in eggs one at a time, beating well again after each addition.
4. Transfer half-cup batter to a medium bowl. Add pumpkin and pumpkin spice; stir until blended.
5. Divide white cream cheese batter evenly among prepared cups; top evenly with pumpkin batter. Swirl batters with butter knife.
6. 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.

Note: Cheesecakes will hold for 3 to 4 days tightly covered in refrigerator. You can freeze them in an airtight container for up to 1 month.