~ Pumpkin Swirl Cheesecakes ~

1
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!

Rating:

☆☆☆☆☆ 0 votes

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

How to Make ~ Pumpkin Swirl Cheesecakes ~

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!

Printable Recipe Card

About ~ Pumpkin Swirl Cheesecakes ~

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




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