Prep 15 mins
Cook 35 mins
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.
- 18 gingersnap cookies
- 12 ounces cream cheese, softened
- 3⁄4 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon pumpkin pie spice
- 2 eggs
- 1 cup canned pumpkin
- 1⁄3 cup light corn syrup
- Preheat oven to 325°F.
- Line muffin tin with paper liners.
- Place 1 gingersnap in each paper liner.
- With electric mixer, beat cream cheese, sugar, corn starch and pumpkin pie spice until well blended.
- Add eggs and mix well.
- Add pumpkin and syrup and beat for approximately 1 minute.
- Pour filling into cups, dividing evenly among cups.
- Bake for 30 - 35 minutes or until just set.
- Chill for 1 hour and garnish as desired.
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.
I found this recipe in my Sunday paper, and made it for my family that afternoon....it was a big hit and my family has asked me to make it for Thanksgiving instead of Pumpkin Pie....Very easy to make and keeps well, you should try it is very good...
i tried this recipe and was very disapointed. the cheesecakes were soggy and bland. I would try adding some sour cream to give it a bit of a zing. That might make them better. My teenage kids ate them but i wouldn't try serving them at a party.