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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
- PLACE paper baking cups in muffin pans. Place 1 gingersnap in each cup.
- BEAT cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer until well mixed.
- Add eggs and blend well. Add pumpkin and syrup. Beat 1 minute.
- POUR filling into cups, dividing evenly. Bake in a preheated 325°F oven for 30 to 35 minutes, until just set.
- CHILL for 1 hour. Garnish as desired.