Saturday, October 19, 2013
Bite-Sized Swirled Pumpkin Cheesecake
12 Cupcake liners
Nonstick cooking spray
2 pkg. (8 oz. each) Philadephia Cream cheese, at room temperature
1/2 cup Granulated sugar
1 1/2 Tbsp. All-purpose flour
1 tsp. Vanilla extract
Pinch of salt
2 large Eggs
1/2 cup Pure Pumpkin
2 Tbsp. Cafe Collection Vanilla Latte Coffeemate
2 tsp. Ground cinnamon
Preheat oven to 300° F.
Line 12-cup muffin tin with liners; coat liners with nonstick cooking spray. Beat
cream cheese, sugar, flour, vanilla extract and salt in large mixer bowl until smooth.
Beat in eggs one at a time, beating well after each addition.
Transfer 1/2 cup batter to a medium bowl.
Add pumpkin and Coffee-mate; stir until blended.
Divide white cream cheese batter evenly among prepared cups; top evenly with pumpkin
Swirl batters with butter knife. 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