I got this from Katy... She has never led me astray and so here is number two of I've never tried this but it looks too yummy not to try later!
What you'll need:
Cheese batter -
8 ounce room temperature cream cheese (Do not use light cream cheese it won't give the right texture.)
1 large egg also room temperature and slightly beaten
1/4 cup powdered sugar
1/2 teaspoon pure vanilla extract (I prefer real scraped vanilla but it is pricey and worth it.)
Pumpkins spice batter -
3/4 cup lightly packed brown sugar
2 large eggs
3/4 cup pumpkin puree
2 tablespoons canola oil
1 teaspoon pure vanilla extract (See notes above)
1 1/4 cups all purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
3 buttered mini loaf pans (About 5 3/4 inches long x 3 inches wide x 2 inches deep.)
Use a handheld electric mixer to beat together all of the cheese batter ingredients until smooth and creamy.
Preheat oven to 350 degrees
Cream together wet ingredients. In a separate bowl whisk together dry ingredients. Gradually sir dry ingredients into wet ingredients until blended but do not over mix.
Pour one third of the pumpkin spice mix into each buttered mini loaf pan then pour cheese mixture over the top.
Bake until golden brown around the edges. Aproximately 35 to 40 minutes or until a toothpick inserted comes out clean or with just a crumb or two. Cool 10 minutes then remove from pan and cool on a wire rack.
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