Bite-Sized Swirled Pumpkin Cheesecake

Bite-Sized Swirled Pumpkin Cheesecake
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  1. 12 Cupcake liners
  2. Nonstick cooking spray
  3. 2 pkg. (8 oz. each) Philadephia Cream cheese, at room temperature
  4. 1/2 cup Granulated sugar
  5. 1 1/2 Tbsp. All-purpose flour
  6. 1 tsp. Vanilla extract
  7. Pinch of salt
  8. 2 large Eggs
  9. 1/2 cup Pure Pumpkin
  10. 2 Tbsp. Cafe Collection Vanilla Latte Coffeemate
  11. 2 tsp. Ground cinnamon
  1. Preheat oven to 300° F.
  2. 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.
  3. Beat in eggs one at a time, beating well after each addition.
  4. Transfer 1/2 cup batter to a medium bowl.
  5. Add pumpkin and Coffee-mate; stir until blended.
  6. Divide white cream cheese batter evenly among prepared cups; top evenly with pumpkin batter.
  7. Swirl batters with butter knife.
Bake for 16 to 18 minutes or until just set.
  8. Cool completely in pan on wire rack.
  9. Cover and refrigerate for 4 hours before serving
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