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Mini Pumpkin Cheesecakes Recipe

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This recipe for Mini Pumpkin Cheesecakes, by , is from jennifer's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
jennifer weaver

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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