mini pumpkin cheesecakes
(1 RATING)
I found this recipe about several years ago in a newspaper coupon ad for Argo corn starch. I've made them every year since. A perfectly shareable fall/holiday dessert! Great for parties, meetings and secret midnight snacks.
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prep time
15 Min
cook time
35 Min
method
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yield
18 serving(s)
Ingredients
- 18 - paper baking cups (2 1/2 inch)
- 18 - gingersnap cookies
- 12 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 tablespoon corn starch
- 1 teaspoon pumpkin pie spice
- 2 - eggs
- 1 cup solid pack pumpkin
- 1/3 cup light corn syrup
How To Make mini pumpkin cheesecakes
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Step 1Preheat oven to 325°F. Line 18 muffin cups with paper baking cups. Place 1 gingersnap in each.
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Step 2Beat 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.
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Step 3Pour filling into liners, dividing evenly. Bake for 30 to 35 minutes, until just set.
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Step 4Chill for 1 hour. Garnish as desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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