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    You are in: Home / Recipes / Mini Pumpkin Cheesecakes Recipe
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    Mini Pumpkin Cheesecakes

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Debbie R.'s Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

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    Ratings & Reviews:

    • on October 12, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mini Pumpkin Cheesecakes

    Serving Size: 1 (59 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 158.2
     
    Calories from Fat 70
    44%
    Total Fat 7.8 g
    12%
    Saturated Fat 4.5 g
    22%
    Cholesterol 44.2 mg
    14%
    Sodium 142.5 mg
    5%
    Total Carbohydrate 20.1 g
    6%
    Dietary Fiber 0.5 g
    2%
    Sugars 11.7 g
    47%
    Protein 2.6 g
    5%

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