Mini Pumpkin Cheesecakes

“I haven't tried this yet. It's from Argo cornstarch. These need to chill for one hour after they've baked.”
READY IN:
45mins
SERVES:
18
UNITS:
US

Ingredients Nutrition

Directions

  1. LINE 18 muffin wells with paper cupcake liners. 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 in a preheated 325°F oven for 30 to 35 minutes, until just set.
  4. CHILL for 1 hour. Garish as desired. A little dallop of whipped cream topped with a pecan half looks pretty.

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