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Mini Pumpkin Cheesecakes Recipe

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This recipe for Mini Pumpkin Cheesecakes is from jennifer's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
18 paper baking cups (2-1/2 inch)
18 gingersnap cookies
12 ounces cream cheese, softened
3/4 cup sugar
1 tablespoon Argo® Corn Starch
1 teaspoon Spice Islands® Pumpkin Pie Spice
2 eggs
1 cup canned pumpkin
1/3 cup Karo® Light Corn Syrup
Directions:
Directions:
Preheat oven to 325°F. Line 18 muffin cups with paper baking cups. Place 1 gingersnap in each.
Beat cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.
Pour filling into liners, dividing evenly. Bake for 30 to 35 minutes, until just set.Chill for 1 hour. Garnish as desired.

 

 

 

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