mini pumpkin cheesecakes
(1 rating)
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I found this recipe about several years ago in a newspaper coupon ad for Argo corn starch. I've made them every year since. A perfectly shareable fall/holiday dessert! Great for parties, meetings and secret midnight snacks.
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(1 rating)
yield
18 serving(s)
prep time
15 Min
cook time
35 Min
Ingredients For mini pumpkin cheesecakes
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18paper baking cups (2 1/2 inch)
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18gingersnap cookies
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12 ozcream cheese, softened
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3/4 cgranulated sugar
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1 Tbspcorn starch
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1 tsppumpkin pie spice
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2eggs
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1 csolid pack pumpkin
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1/3 clight corn syrup
How To Make mini pumpkin cheesecakes
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1Preheat oven to 325°F. Line 18 muffin cups with paper baking cups. Place 1 gingersnap in each.
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2Beat 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.
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3Pour filling into liners, dividing evenly. Bake for 30 to 35 minutes, until just set.
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4Chill for 1 hour. Garnish as desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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