Mini Pumpkin Cheesecakes

Gingersnaps make a quick and tasty crust for these spicy mini cheesecakes.

Quick Facts

Prep Time: 15 minutes
Bake Time: 30 to 35 minutes
Chill Time: 1 hour
Yield: 18 mini cheesecakes

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 pumpkin pie spice
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/3 cup Karo┬« Light Corn Syrup

Directions

  1. Preheat oven to 325°F. Line 18 muffin cups with paper baking cups. Place 1 gingersnap in each.
  2. 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.
  3. Pour filling into liners, dividing evenly. Bake for 30 to 35 minutes, until just set.
  4. Chill for 1 hour. Garnish as desired.