Individual Pumpkin Cheesecakes
- 18 gingersnap cookies
- 12 ounces cream cheese softened
- 3/4 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon pumpkin pie spice
- 2 eggs
- 1 cup canned pumpkin
- 1/3 cup light corn syrup
Adapted from fancyhouseroad.com
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 degrees oven for 30 to 35 minutes, until just set.
CHILL for 1 hour. Garnish as desired.