Mini Pumpkin Cheesecakes

Try these rich and creamy mini pumpkin cheesecakes for an indulgent after-dinner treat or a mid-afternoon snack.

Yield:

18 mini cheesecakes

Recipe from

Recipe from


Ingredients

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® Lite Syrup

Preparation

Preheat oven to 325°F.

LINE 18 muffin wells with paper cupcake liners. 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 in a preheated 325°F oven for 30 to 35 minutes, until just set.

CHILL for 1 hour. Garish as desired.

Note:

August 2008