Mini Pumpkin Cheesecakes

Name: Mini Pumpkin Cheesecakes
Ingredients: 18 paper baking cups (2 1/2-inch); 18 gingersnap cookies; 12 ounces cream cheese, softened; 3/4 cup sugar; 1 tablespoon Argo(R) Corn Starch; 1 teaspoon Spice Islands(R) Pumpkin Pie Spice; 2 eggs; 1 cup canned pumpkin; 1/3 cup Karo(R) Lite Syrup OR Karo Light Corn Syrup

9 ingredients

4 steps

Ingredients

18 paper baking cups (2 1/2-inch)
18 gingersnap cookies
12 ounces cream cheese, softened
3/4 cup sugar
1 tablespoon Argo(R) Corn Starch
1 teaspoon Spice Islands(R) Pumpkin Pie Spice
2 eggs
1 cup canned pumpkin
1/3 cup Karo(R) Lite Syrup OR Karo Light Corn Syrup

Directions

1

Preheat oven to 325°F. Line 18 muffin cups with paper baking cups. Place 1 gingersnap in each.
2

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.
3

Pour filling into liners, dividing evenly. Bake for 30 to 35 minutes, until just set.
4

Chill for 1 hour. Garnish as desired.