ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mini Pumpkin Cheesecakes

Yield 18 mini cheesecakes
Try these rich and creamy mini pumpkin cheesecakes for an indulgent after-dinner treat or a mid-afternoon snack.

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

How to Make It

  1. 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.