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Recipe Summary

cook:
15 mins
cook:
35 mins
total:
50 mins
Yield:
18 mini cheesecakes
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Ingredients

Ingredient Checklist

Directions

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

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  • 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 for 30 to 35 minutes, until just set.

  • Chill for 1 hour. Garnish as desired.

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