Mini Pumpkin Cheesecakes
Gingersnaps make a quick and tasty crust for these spicy mini cheesecakes.
Prep Time: 15 minutes
Bake Time: 30 to 35 minutes
Chill Time: 1 hour
Yield: 18 mini cheesecakes
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
1 cup canned pumpkin
1/3 cup Karo® Light Corn Syrup
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.