|
Set oven to 350. Mix the cream cheese in a Kitchen Aid or with a hand beater until creamy and fluffy. Separate the mixture into two bowls, with half in each bowl. In one bowl, mix in the canned pumpkin, extra cinnamon, and the nutmeg. Using a frosting bag or a bag with the tip cut off, swirl the pumpkin and regular cheesecake together in the tins. Bake for 20-25 minutes. Serve chilled.
|
