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Mini Pumpkin Cheesecakes
Gingersnaps make a quick and tasty crust for these spicy mini cheesecakes.
Quick Facts
Prep Time: 15 minutes
Bake Time: 30 to 35 minutes
Chill Time: 1 hour
Yield: 18 mini cheesecakes
Ingredients
- 18 paper baking cups (2-1/2 inch)
- 18 gingersnap cookies
- 12 ounces cream cheese, softened
- 3/4 cup sugar
- 1 tablespoon Argo® Corn Starch
- 1 teaspoon pumpkin pie spice
- 2 eggs
- 1 cup canned pumpkin
- 1/3 cup Karo® Light Corn Syrup
Directions
- Preheat oven to 325°F. Line 18 muffin cups with paper baking cups. 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 for 30 to 35 minutes, until just set.
- Chill for 1 hour. Garnish as desired.
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