Mini Pumpkin Cheesecakes

11 ingredients
7 steps

Ingredients

  • 18 gingersnap cookies or 18 vanilla wafers
  • 12 ounces light cream cheese, softened
  • 3/4 cup sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 cup canned pumpkin
  • 1 tablespoon cornstarch
  • 1/3 cup light corn syrup or 1/3 cup honey
  • 18 cupcake liners

Directions

  1. 1
    Preheat oven to 325 degrees and place cupcake liners in muffin pans. Spray each liner with non-stick cooking spray.
  2. 2
    Place one gingersnap in each cup, flat side down.
  3. 3
    Beat cream cheese, sugar, pumpkin pie spice, cinnamon, vanilla and corn starch with an electric mixer.
  4. 4
    Add eggs, one at a time then add in pumpkin and corn syrup.
  5. 5
    Beat thoroughly and pour equal amounts into each cupcake liner.
  6. 6
    Bake at 325 degrees for 30 minutes until just set. They will seem wet in the middle but this is fine.
  7. 7
    Cool then chill for at least one hour before serving with your favorite garnish.

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