Individual Pumpkin Cheesecakes

Total Time
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.

Ingredients Nutrition


  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.
Most Helpful

4 5

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 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...

1 5

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.