Pumpkin Swirl Cheesecake Minis Food

PUMPKIN SWIRL CHEESECAKE

Steps:

• Preheat oven to 325 degrees F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
• Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
• Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.

PUMPKIN SWIRL CHEESECAKE MINIS

Steps:

• Heat oven to 350°F.
• Spray 16 muffin pan cups with cooking spray. Unroll 1 pie crust onto lightly floured surface; cut into 8 rounds with 3-inch cookie cutter. Use to line 8 prepared muffin pan cups. Repeat with second pie crust.
• Gather pastry trimmings; press into ball. Place on lightly floured surface; roll out to 1/4-inch thickness Use cookie cutter or sharp knife to cut pastry into small leaf shapes. Place on baking sheet; place in oven along with the filled muffin pan cups.
• Bake 8 to 10 min. or until pastry leaves are lightly browned. Remove baking sheet from oven. Continue baking crusts 3 to 5 min. or until golden brown; cool in pan 5 min. Remove crusts and leaves to wire racks; cool completely.
• Beat cream cheese, sugar, vanilla and cinnamon until blended. Add pumpkin; mix well.
• Spoon cream cheese mixture into one side of pastry bag fitted with star tip, then fill other side of bag with COOL WHIP. Use to fill pastry cups, in swirled pattern as shown in photo, with both mixtures. Top with pastry leaves.
• Refrigerate 30 min.

INDIVIDUAL SWIRLED PUMPKIN CHEESECAKES

Steps:

• PREHEAT oven to 300°F Line 12-cup muffin tin with foil liners; coat liners with nonstick cooking spray.
• BEAT cream cheese, sugar, cinnamon, 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.

PHILLY PUMPKIN SWIRL CHEESECAKE

Steps:

• PREHEAT oven to 325°F.
• Mix ginger snaps crumbs,pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
• BEAT cream cheese, 3/4 cup of sugar and the vanilla with electric mixer until well blended. Add eggs one at a time, mixing on low speed after each additional just until blended. Remove 1 1/2 cups of batter; place in small bowl.
• Stir remaining 1/4 cup of sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of the reserved plain batter. Repeat layers. Cut through batters with knife several times for a marble effect.
• BAKE 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.

PUMPKIN SWIRL CHEESECAKE

Steps:

• Toast nuts: Spread in baking pan.
• Bake, in 350 oven, 8-10 minutes until lightly browned and papery skins begin to flake.
• Turn hazelnuts out onto a towel and rub off skins.
• Leave oven at 350.
• Wrap foil over bottom and halfway up out side of 8-inch springform pan to keep butter from dripping out.
• Lightly coat the 8-inch springform pan with cooking spray.
• Crust: break crackers into a food processor.
• Add hazelnuts, sugar and butter.
• Process until fine crumbs form.
• Press firmly over bottom and 1 1/2 inch up sides of prepared pan.
• Filling: Beat cream cheese in a large bowl with mixer on high speed until smooth.
• On low speed, beat in sugar, cornstarch, vanilla, and sour cream, scrapping down sides of bowl often, until well blended.
• Add eggs and egg whites; beat just until mixed.
• Melt the chocolate chips according to the package directions.
• Add 1 1/2 cups of cheese mixture and stir until well blended.
• Stir pumpkin and spices into remaining cheese mixture until well blended.
• Reserve 1/4 C; pour rest into crust.
• Pour the chocolate mixture onto pumpkin pumpkin batter in a thick ring about 1/2 inch from sides of pan.
• Top with dollops of reserved 1/4 C pumpkin batter.
• Run a knife through both batters for a marble effect.
• Don't overdo or the effect will be muddied.
• Bake 1 hour 15 minutes or until wooden pick inserted 2 inches from center of cake comes out clean.
• Carefully run a knife around inside edge of pan to release cake.
• Cool on a wire rack, then cover and refrigerate in pan at least 4 hours or up to 1 week.
• Can be frozen up to 3 months.
• Thaw in refrigerator 2 days before serving.
• To serve: remove pan sides.
• Place on a serving plate.

PUMPKIN SWIRL CHEESECAKE

Steps:

• Crust: Mix crushed ginger snaps, but ter and 1 tablespoon flour in medium mixing bowl.
• Press onto bottom of 8 or 9 inch springform pan.
• Filling: Beat cream cheese in large mixing bowl until smooth.
• Add sugar, the remaining 3 tablespoons flour, ginger, and vanilla.
• Beat on high until smooth.
• Add eggs all at once. Beat on low until combined.
• Stir in cream.
• Measure 2 cups of filling, set aside. To remaining mixture add pumpkin, sugar and spices.
• Spoon plain cream cheese mixture into pan.
• Carefully spoon pumpkin mixture over plain.
• Use a spatula to gently swirl batters, do not disturb crust. Bake in 350F for 50-55 minutes.