Picture by Jin Chu Ferrer of Contradiction of Sorts.
One good thing about having a bro-in-law with a pumpkin addiction - it gives me a reason to bake pumpkin everything for the season. And it seems I did just that this past weekend, when my ultimate pumpkin taste tester, James the Bro-in-law, came to Austin from Houston for a visit. Knowing that I had limited time before my taste tester ditched me, I set off on a pumpkin baking mission. And man, did I baked the hell outta pumpkin. Practically owned the pumpkin challenge. Out of the gazillion pumpkin recipes I've tested out over the weekend, there was definitely a clear favorite. Not just with James, but with the hubster and sister. That's 8 thumbs up for the pumpkin cheesecake bites! And I guess 2 paws up, as well. The dog tried to get in on the action. Just for the heck of it, I added an oreo crust to half the batch, which JoJo and V gobbled up in no time. Needless to say, these little suckers didn't last very long. Yah, it's that good!
Swirled Pumpkin Cheesecake Bites adapted from Seduction Meals
12 mini cupcake liners
2 pkg (8 ounce each) cream cheese, at room temperature
1/2 cup granulated sugar
1 1/2 tbsp all-purpose flour
1 tsp vanilla extract
Pinch of salt
2 large eggs
1/2 cup pure pumpkin
2 tbsp Cafe Collection Vanilla Latte Coffeemate
2-3 tsp pumpkin pie spice
1. Preheat oven to 300° F.
2. Line 12-cup mini muffin tin with liners. Beat cream cheese, sugar, flour, vanilla extract and salt in large mixing 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, pumpkin pie spice and Coffee-mate to the transferred batter; 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 before serving.
besos ... jin.