Mini Pumpkin Cheesecakes
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
18
ingredients
- 18 gingersnaps
- 340.19 g cream cheese, softened
- 177.44 ml sugar
- 14.79 ml cornstarch
- 4.92 ml pumpkin pie spice
- 2 eggs
- 236.59 ml canned pumpkin
- 78.78 ml corn syrup (light)
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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RECIPE SUBMITTED BY
Debbie R.
United States