Individual Pumpkin Cheesecakes

By AnneS

Ingredients

• 18 paper baking cups
• 18 gingersnap cookies
• 12 oz. cream cheese, softened
• 3/4 cup sugar
• 1 Tablespoon corn starch
• 1 teaspoon pumpkin pie spice
• 2 eggs
• 1 cup canned pumpkin
• 1/3 cup Karo syrup

Preparation

Step 1

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 into cups, dividing evenly. Bake in preheated 325 degree oven for 30-35 minutes until just set.

Chill for 1 hour. Garnish with a mint leaf and berry, or pecan, or drizzled chocolate.