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Mini Pumpkin Cheesecakes

PrintPrint Recipe
  • Difficulty: Easy
  • 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 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.
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print image

Mini Pumpkin Cheesecakes

  • Difficulty: Easy
  • 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 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.