~ Pumpkin Swirl Cheesecakes ~

Cassie *

By
@1lovetocook1x

Received this recipe from a friend of my daughters, mother. She enjoys baking and cooking as much as I do. I should have her join JAP...she'd offer up some delicious goodies. Anyway, when I tried these I knew I had to have the recipe, so here it is.

Enjoy!


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Rating:

Comments:

Serves:

12

Prep:

15 Min

Cook:

15 Min

Method:

Bake

Ingredients

CREAM CHEESE FILLING

2 - 8 oz
cream cheese, softened
2
eggs
2/3 c
confectioner's sugar or granulated
pinch
salt
2 tsp
vanilla

PUMPKIN FILLING

1/3 c
pumpkin
2 tsp
cinnamon
2 tsp
flour

Directions Step-By-Step

1
Preheat oven to 300 degree F.

Line a standard muffin tin with foil cupcake liners and coat lightly with cooking spray.

In a large mixing bowl using a hand-held electric mixer, beat the cream cheese on medium high until very smooth and fluffy, scraping down sides of bowl as needed. Add the sugar, salt and vanilla - continue beating until smooth.

Add the eggs, one at a time, beating on medium speed until just blended.

To a small bowl, add 2/3 cup of the batter. Add the pumpkin, flour, cinnamon and stir with a spoon until blended.

To each muffin tin, add 2 tablespoons of cream cheese batter. Divide the pumpkin batter evenly among the cups - 1 decent tablespoon to each.

Drag the tip of a toothpick, through the two batters in a swirly pattern to create a marbled effect.

Bake until the centers of the cheesecakes barely jiggle, about 15 to 18 minutes.

Remove from oven and cool on a rack. Cover and refrigerate until very cold, at least 6 hours.

Enjoy!

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Vegetable
Regional Style: American