Saturday, October 19, 2013

Bite-Sized Swirled Pumpkin Cheesecake



Ingredients
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


Instructions
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
batter.
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
By Philadelphia.com

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