Mini Pumpkin Cheesecakes
Anne Bruscato Nunez
18paper baking cups (2 1/2 inch)
12 ozcream cheese, softened
3/4 cgranulated sugar
1 Tbspcorn starch
1 tsppumpkin pie spice
1 csolid pack pumpkin
1/3 clight corn syrup
How to Make Mini Pumpkin Cheesecakes
- 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.