Name: Mini Pumpkin Cheesecakes
Yield: 4 servings
Ingredients: 18 gingersnap cookies or 18 vanilla wafers; 12 ounces light cream cheese, softened; 3/4 cup sugar; 1 teaspoon pumpkin pie spice; 1/2 teaspoon ground cinnamon; 1/2 teaspoon vanilla extract; 2 eggs; 1 cup canned pumpkin; 1 tablespoon cornstarch; 1/3 cup light corn syrup or 1/3 cup honey; 18 cupcake liners

Servings: 4 persons

18 gingersnap cookies or 18 vanilla wafers
12 ounces light cream cheese, softened
3/4 cup sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 eggs
1 cup canned pumpkin
1 tablespoon cornstarch
1/3 cup light corn syrup or 1/3 cup honey
18 cupcake liners

1
Preheat oven to 325 degrees and place cupcake liners in muffin pans. Spray each liner with non-stick cooking spray.
2
Place one gingersnap in each cup, flat side down.
3
Beat cream cheese, sugar, pumpkin pie spice, cinnamon, vanilla and corn starch with an electric mixer.
4
Add eggs, one at a time then add in pumpkin and corn syrup.
5
Beat thoroughly and pour equal amounts into each cupcake liner.
6
Bake at 325 degrees for 30 minutes until just set. They will seem wet in the middle but this is fine.
7
Cool then chill for at least one hour before serving with your favorite garnish.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Mini Pumpkin Cheesecakes

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