Pumpkin Cheesecake Swirl Muffins Recipes

Steps:

• Preheat oven to 375°F Place paper baking cups into muffin pan. Set aside.
• In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
• In large bowl, whisk together pumpkin, sugar and brown sugar.
• Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
• In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
• Fill prepared muffin cups.
• Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. (You can see exactly how I did this in the video at the top of the page.).
• Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
• I liked these best at room temperature or even slightly chilled.

Steps:

• Preheat oven to 400°. In a large bowl, combine first six ingredients. In another bowl, whisk eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups one-third full. , For filling, beat cream cheese, sugar, egg and flour until smooth. Drop by tablespoonfuls into center of each muffin. Top with remaining batter. , For topping, in a small bowl, combine pecans, brown sugar and sour cream; spoon over batter. Bake 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, mix canned pumpkin, oil, and sugar together, either by hand or with a mixer on low. Add in eggs, one at a time, combining thoroughly after each. Add vanilla.
• In a second bowl, whisk together flour, baking powder, baking soda, salt and spices.
• Slowly add flour mixture to liquids, combining thoroughly and scraping the sides of the bowl with a spatula until well combined.
• In a third bowl, mix together cream cheese, sugar, egg yolk and vanilla until well combined.
• Grease your muffin tins or line with paper cups.
• Drop in spoonfuls of pumpkin mixture. Add smaller spoonfuls of cream cheese mixture on top. Swirl with a skewer.
• Bake as follows, turning the tins half way through baking times: mini muffins (20-25 min), standard muffins (25-30 min), jumbo muffins (30-40 min). Allow to cool in the tin for 5 minutes then invert (they should pop right out).

Steps:

• Crust: Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with a parchment round.
• Stir together graham cracker crumbs, melted butter, and sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Transfer pan to wire rack to cool completely.
• Filling: Reduce oven temperature to 325 degrees. Wrap exterior of 9-inch springform pan containing crust with a double layer of foil. Set a kettle of water to a boil. With an electric mixer on medium speed, beat cream cheese until fluffy and smooth, about 3 minutes. Reduce to low speed; add sugar in a slow, steady stream. Add salt and vanilla; beat until well combined. Add eggs, 1 at a time, beating after each until just combined (do not overmix). Pour three-quarters of the cream cheese filling over crust.
• Transfer remaining one-quarter cream cheese filling to a bowl; add pumpkin puree, cinnamon, and nutmeg. Drop 1/4-cup dollops of pumpkin mixture over top of cream cheese filling. With a wooden skewer or toothpick, swirl into filling.
• Set springform pan inside a large, shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan. Bake until cake is set but still slightly wobbly in center, about 75 minutes.
• Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate, uncovered, at least 24 hours. Run a knife around edge of cake to loosen before unmolding.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
• Combine pumpkin puree, 1 cup sugar, 1/2 cup plus 2 tablespoons vegetable oil, and eggs in a bowl.
• Combine 1 1/2 cups flour, pumpkin pie spice, salt, baking soda, nutmeg, and 1/2 teaspoon cinnamon in a large bowl. Make a well in the center of the mixture; pour pumpkin mixture in and mix thoroughly. Add about 1 tablespoon batter to each muffin cup.
• Mix 1/2 cup sugar, 5 tablespoons flour, and 1 teaspoon cinnamon together in a separate bowl. Cut in cold butter with 2 knives or pastry blender until crumb mixture resembles small peas.
• Beat cream cheese, 1/4 cup sugar, and 2 tablespoons flour together in a bowl using an electric mixer until creamy. Add 1 tablespoon of cheesecake filling to each muffin cup. Pour in batter until muffin cups are 3/4-full. Top with crumb mixture.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.

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.