Individual Pumpkin Cheesecakes

READY IN: 50mins
Recipe by Ducky

Found this recipe in the coupon insert of my Sunday paper, on the page with a coupon for Karo syrup and Argo corn starch. The picture looks really good and it sounds easy enough that I might just try it for Thanksgiving. Some of the garnishes pictured include raspberries, cherries, praline and a chocolate with pecans. Times do not include chill time.

Top Review by becki_525

I made this recipe for Thanksgiving and had to sample one already. This recipe is very quick, easy and VERY delicious. I had a little trouble getting the cakes out of the muffin pan while they were hot. My gingersnaps were a little too big for the muffin pan so some of the cheesecake went underneath the cooke, but still tastes great.

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Line muffin tin with paper liners.
  3. Place 1 gingersnap in each paper liner.
  4. With electric mixer, beat cream cheese, sugar, corn starch and pumpkin pie spice until well blended.
  5. Add eggs and mix well.
  6. Add pumpkin and syrup and beat for approximately 1 minute.
  7. Pour filling into cups, dividing evenly among cups.
  8. Bake for 30 - 35 minutes or until just set.
  9. Chill for 1 hour and garnish as desired.

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