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