~ pumpkin swirl cheesecakes ~

How To Make ~ pumpkin swirl cheesecakes ~

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  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!
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