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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Mini Pumpkin Cheesecakes Recipe

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This recipe for Mini Pumpkin Cheesecakes is from Recipes from the Cooks and Kids of White Birch, 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 gingersnap cookies
12 oz. cream cheese, softened
¾ c. sugar (or less)
1 T. cornstarch
1½ tsp. pumpkin pie spice
2 eggs
1 c. canned pumpkin (or more)
1/3 c. light Karo syrup
Directions:
Directions:
Preheat oven 325º. Line 18 muffin wells with paper cupcake liners and place 1 gingersnap in each of the cupcake liners. Beat with mixer the cream cheese, sugar, cornstarch and pumpkin pie spice. Add eggs and mix well. Add pumpkin and corn syrup and beat 1 minute. Pour filling into liners, dividing evenly. Bake for 30 - 35 minutes until set. Chill for 1 hour. If desired, serve with whipped cream.

 

 

 

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