MINI SWIRLED PUMPKIN CHEESECAKES

Mini Swirled Pumpkin Cheesecakes image

Provided by Pat Duran

Time 25m

Number Of Ingredients 10

12 regular size foil cupcake liners
2 pkg (8 oz. ea.) cream cheese, softened
1/2 c granulated sugar
2 tsp ground cinnamon
1 tsp pumpkin pie spices
2 Tbsp all purpose flour
1 tsp vanilla extract
2 large eggs
1/2 c solid pumpkin (libby's)
2 Tbsp gingerbread latte or pumpkin spice liquid coffee-mate creamer

Steps:

1. Heat oven to 300^. Line a 12-cup muffin tin with the foil liners; spray liners with Pam.
2. Beat cream cheese, sugar, cinnamon, flour, pumpkin spice,vanilla and salt in large mixer bowl until smooth. Beat in eggs one at a time. Transfer 1/2 cup of the batter to a medium bowl- to this add the pumpkin and coffee-mate; stir until just blended.
3. Divide white cream cheese batter evenly among the prepared cups; top evenly with pumpkin batter. Swirl batters with butter knife.
4. Bake for 16 to 18 minutes until just set. Cool completely in pan on wire rack. Cover and refrigerate for 4 hours before serving. ---- Note: Can be refrigerated covered for 3 to 4 days.Or Can be frozen in an airtight container for one (1) month.