Mini Pumpkin Cheesecakes
"I came across this recipe while clipping coupons and modified it to suit our taste. They are perfect potluck and party food. Garnish with walnuts, mini chocolate chips, fresh mint, cinnamon, powdered sugar--whatever you like!"
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
18 cheesecakes
- Serves:
- 18
ingredients
- 18 gingersnap cookies or 18 vanilla wafers
- 12 ounces light cream cheese, softened
- 3⁄4 cup sugar
- 1 teaspoon pumpkin pie spice
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon vanilla extract
- 2 eggs
- 1 cup canned pumpkin
- 1 tablespoon cornstarch
- 1⁄3 cup light corn syrup or 1/3 cup honey
- 18 cupcake liners
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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RECIPE SUBMITTED BY
I'm a full time wife and mom who works in clinical research full-time. That leaves me with only part-time cooking time. I'm addicted to Food Network and am always try to make quick and easy meals for my family. I come up with recipes from "a little of this and a little of that" and see what comes out :) I am a novice cook who aspires not to be great but to be satisfying. The best compliment is a big smile and a request to make it again. Any feedback that you can provide on my recipes is greatly appreciated.
