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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Mini Pumpkin Cheesecakes Recipe

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This recipe for Mini Pumpkin Cheesecakes is from The Nedostup Family Cookbook Project, 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 Corn Starch
1 teaspoon Pumpkin Pie Spice
2 eggs
1 cup canned pumpkin
1/3 cup 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.

Number Of Servings:
Number Of Servings:
18 mini cheesecakes

 

 

 

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