Pumpkin Swirl Cheesecake Minis Recipes

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.

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.