Mini Pumpkin Cheesecakes

"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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Ready In:
45mins
Ingredients:
8
Serves:
18
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ingredients

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directions

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

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Reviews

  1. 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.
     
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