Pumpkin Swirl Cheesecakes

• cooking spray2 packages (8 oz. each) cream cheese, at room tempature
• 2/3 cup granulated sugar
• 1 1/2 tsp. pure vanilla extract
• pinch table salt
• 2 large eggs
• 1/3 cu ure solid-pack canned pumpkin
• 2 1/4 tsp. all- purpose flour
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/8 tsp. ground nutmeg

1. positon rack in the center of the oven and heat it to 350 degrees. line 12 standard muffin tins with foil liners and coat lightly with cooking spray.
2. in the bowl of an electric standard mixer fitted with paddle attachment (or in a medium bowl with a hand held electric mixer) beat cream cheese on medium high speed util very smooth and fluffy, stopping to scrape down bowl when neccisary, about 4 minutes. add sugar vanilla and salt and continue beating until well blended and smooth scraping down sides of the bowl frenquently, about 1 minute; there should be no lumps. add the eggs, one at a time beating on medium speed until just blended (don't overbeat)
3. transfer 2/3 cup of batter into small bowl. Add the pumpkin,nutmeg cinnamon, ginger and flour to the small bowl and stir with a wooden spoon till well blended.
4. divide the plain batter amoung the muffin cups (about 2 generous tablespoons each).then divide the pumpkin batter amoung the cups evenly (about 1 generous tablespoon each). drag the tip of a toothpick, paring knife or a wooden skewerthrew the 2 patterns to make a marbled look.
5. bake until center or the cheesecakes barley jiggle when gently nudged, 15-18 minutes. set muffin tin on rack let cool completly and put in the fridge until very cold, at least 6 hours or up to 3 days.

granulated sugar, vanilla, salt, eggs, pack, flour, ground cinnamon, ground ginger, ground nutmeg

Taken from www.epicurious.com/recipes/member/views/pumpkin-swirl-cheesecakes-1248261 (may not work)