Individual Pumpkin Cheesecakes
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
18 mini cheesecakes
- Serves:
- 18
ingredients
- 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
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
Current (9/07) review criteria:
5: WOW! This is something with which to impress the guest!
4: We really liked this and will make it again. Instructions were easy to follow.
3: Good basic recipe but needs something to make it a 4 for us and/or there is a problem with instructions.
2: We didn't like the flavor/taste/texture and/or there is a major problem with the instructions.
1: Inedible for us.