Well it is officially the start of Holiday Season. The next two months of entries here will be lots of Holiday food and DRINKS!!! So let's jump right in with a sweet easy pumpkin dessert!!!!!These can be made ahead and refrigerated for 3 days and frozen for up to a month.
Ingredients:
2 (8oz) pkgs of cream cheese at room temperature
2/3 cup sugar
1-1/2 tsp vanilla
2 large eggs
1/3 cup solid canned pumpkin
2-1/4 tsp flour
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
pinch of salt
cooking spray
Preheat oven to 300 degrees
Spray a regular muffin tin with cooking spray and line with foil liners. Blend cream cheese in a mixer until smooth and fluffy about 4 minutes. Add the sugar, vanilla and salt and mix until smooth. Add the eggs one at a time and blend - don't overbeat the eggs.
Transfer 2/3 of the batter to a bowl. Add the pumpkin, flour, cinnamon, ginger and nutmeg to that bowl and blend well.
In the muffin tins use the 1/3 cup of plain batter and put about 2 big tbl in each liner. Then portion the pumpkin batter to each liner and using a fork or skewer in a swirl pattern as you see in the picture above. Bake until the centers of the cheesecakes barely jiggle about 15-18 minutes. Let cool and refrigerate or freeze if you want or...
EAT THEM!
ENJOY!
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