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Ingredients
| gingersnaps: 18 cookies |
| cream cheese: 12 oz (softened) |
| granulated sugar: 3/4 cup |
| cornstarch: 1 Tbl |
| pumpkin pie spice: 1 tsp |
| eggs: 2 |
| canned pumpkin: 1 cup |
| light corn syrup: 1/3 cup |
Individual Pumpkin Cheesecakes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
35 min -
Servings
18 serving(s)
Tags
- Preheat oven to 325°F.
- Line muffin tin with paper liners.
- Place 1 gingersnap in each paper liner.
- With electric mixer, beat cream cheese, sugar, corn starch and pumpkin pie spice until well blended.
- Add eggs and mix well.
- Add pumpkin and syrup and beat for approximately 1 minute.
- Pour filling into cups, dividing evenly among cups.
- Bake for 30 - 35 minutes or until just set.
- Chill for 1 hour and garnish as desired.