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    Mini Pumpkin Cheesecakes


    Source of Recipe


    Makes 42 individual cheesecakes

    Recipe Introduction


    Great for bake sales

    List of Ingredients




    42 gingersnap cookies
    1 lb. 8 oz. cream cheese, softened
    12 oz. sugar
    3/4 oz. Argo® Corn Starch
    2 tsp. Durkee® Pumpkin Pie Spice
    8 oz. eggs
    1 lb. canned pumpkin
    5 fl. oz. Karo® Light OR Dark Corn Syrup

    Recipe



    Paper liners

    Line muffin pans with paper baking cups. Place 1 gingersnap in each.

    Beat cream cheese, sugar, corn starch and pumpkin pie spice in electric mixer with flat paddle. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.

    Using a #20 scoop, portion cheesecake into cupcake liners. Bake in preheated 325°F oven for 30 to 35 minutes, until just set.

    Chill for 1 hour. Garnish as desired.



 

 

 

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