I have prepared these for a luncheon to be held at Son 2's school. We have a bit of a Thanksgiving theme going so these seemed to fit the bill for dessert.
Here's the recipe.
Mini Pumpkin Cheesecakes
18 paper baking cups
18 gingersnap cookies
12 oz. cream cheese softened
3/4 cup sugar
1 tablespoon corn starch
1 tsp. pumpkin pie spice
1 cup canned pumpkin
1/3 cup Karo lite syrup
LINE regular sized muffin pans with paper cups. Place 1 whole gingersnap cookie in the bottom of each one.
BEAT cream cheese, sugar, cornstarch and pie spice with an electric mixer. Add eggs and mix well. Add pumpkin and Karo syrup. Beat 1 minute.
POUR filling into baking cups dividing evenly. (I used a #16 food scoop) Bake in a 325 preheated oven for 30 - 35 minutes, until just set.
|Look how nicely each cookie fits in the bottom of the baking cup....somebody was pretty smart!|
|Here are all the ingredients.|