Mini Pumpkin Cheesecakes

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READY IN: 35mins
SERVES: 18
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325 degrees and place cupcake liners in muffin pans. Spray each liner with non-stick cooking spray.
  • Place one gingersnap in each cup, flat side down.
  • Beat cream cheese, sugar, pumpkin pie spice, cinnamon, vanilla and corn starch with an electric mixer.
  • Add eggs, one at a time then add in pumpkin and corn syrup.
  • Beat thoroughly and pour equal amounts into each cupcake liner.
  • Bake at 325 degrees for 30 minutes until just set. They will seem wet in the middle but this is fine.
  • Cool then chill for at least one hour before serving with your favorite garnish.
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