~ Pumpkin Swirl Cheesecakes ~
CREAM CHEESE FILLING
2 - 8 ozcream cheese, softened
2/3 cconfectioner's sugar or granulated
How to Make ~ Pumpkin Swirl Cheesecakes ~
- 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.