I found this recipe in the coupon section of the paper and clipped it out. Our family loves cheesecake and are big fans of pumpkin bread, pie, and all other foods pumpkin! I tried this out and they all love it. It is requested for Thanksgiving along with pie. I served it at a party and they disappeared quickly.
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
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Desserts