Mini Pumpkin Cheesecakes

Total Time
45mins
Prep 10 mins
Cook 35 mins

I haven't tried this yet. It's from Argo cornstarch. These need to chill for one hour after they've baked.

Ingredients Nutrition

Directions

  1. LINE 18 muffin wells with paper cupcake liners. Place 1 gingersnap in each.
  2. 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.
  3. POUR filling into liners, dividing evenly. Bake in a preheated 325°F oven for 30 to 35 minutes, until just set.
  4. CHILL for 1 hour. Garish as desired. A little dallop of whipped cream topped with a pecan half looks pretty.
Most Helpful

5 5

These are absolutely wonderful! Everyone who tried at the last Christmas gathering them loved them. They are surprisingly easy to make, too. I suggest using an ice cream scoop or some such sized utensil to ensure each muffin liner gets the same amount of filling.