Search
Pies Cookies & Bars Ice Creams & Popsicles Cakes & Frostings Candies & Brittles Caramels & Dessert Sauces Fudge Other Desserts VIEW ALL >
Appetizers Main Dishes Breakfast & Brunch Side Dishes Sauces & Glazes Breads & Rolls VIEW ALL >
Beverages Popcorn & Snack Mixes VIEW ALL >
Kid-Friendly Recipes Craft Projects VIEW ALL >
Quick & Easy
Holiday Favorites
Benefits of Using Karo in Your Recipes About Corn Syrup LEARN MORE >
Our History

Lite Mini Pumpkin Cheesecakes

PrintPrint Recipe
  • Yield: 18 mini cheesecakes
  • Prep Time: 0:15
  • Bake Time: 30 to 35 minutes
  • Chill Time: 1 hour

Ingredients

  • 18 paper baking cups (2-1/2-inch)
  • 18 gingersnap cookies
  • 12 ounces reduced fat 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® Light Corn Syrup

Directions

  1. Preheat oven to 325°F. Line 18 muffin cups with paper baking cups. 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 for 30 to 35 minutes, until just set.
  4. Chill for 1 hour. Garnish as desired.
  5. Nutrition tip: To reduce calories further, try using sucralose in place of all or part of the sugar; or use egg substitute or 1 whole egg plus two whites in place of the 2 eggs.
A hand pouring Karo Corn Syrup in to a glass bowl

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

Learn More
← previous recipe next recipe →
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

You May Also Like

Mini Pumpkin Cheesecakes

Glazed Pumpkin Spice Cake

Lite Individual Vanilla Cheesecakes
print image

Lite Mini Pumpkin Cheesecakes

  • Yield: 18 mini cheesecakes
  • Prep Time:  15 minutes
  • Bake Time: 30 to 35 minutes
  • Chill Time: 1 hour

Ingredients

  • 18 paper baking cups (2-1/2-inch)
  • 18 gingersnap cookies
  • 12 ounces reduced fat 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® Light Corn Syrup

Directions

  • Preheat oven to 325°F. Line 18 muffin cups with paper baking cups. Place 1 gingersnap in each.
  • 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.
  • Pour filling into liners, dividing evenly. Bake for 30 to 35 minutes, until just set.
  • Chill for 1 hour. Garnish as desired.
  • Nutrition tip: To reduce calories further, try using sucralose in place of all or part of the sugar; or use egg substitute or 1 whole egg plus two whites in place of the 2 eggs.