Cook Time
15 Mins
Cook
30 to 35
Yield
18 mini cheesecakes

How to Make It

Step 1

Preheat oven to 325°F. Line 18 muffin cups with paper baking cups. Place 1 gingersnap in each.

Step 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.

Step 3

Pour filling into liners, dividing evenly. Bake for 30 to 35 minutes, until just set.

Step 4

Chill for 1 hour. Garnish as desired.

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