Tuesday, November 2, 2010


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.


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...



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