Mini Pumpkin Cheesecakes

By mamacasma

Ingredients

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

Details

Servings 18
Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

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.