Mini Pumpkin Cheesecakes

Prep time: 15 minutes

Total time: 1 hour, 50 minutes

Yield: 18 mini cheesecakes

•18 paper baking cups (21/2 inch diameter)

•18 ginger snap cookies

•12 ounces cream cheese, softened

• 3/4 cup sugar

•1 tablespoon corn starch

•1teaspoon Spice Islands Pumpkin Pie Spice

• 2 eggs

•1 cup canned pumpkin

•1/3 cup light corn syrup Heat oven to 325˚ F. Line muffin tin with paper baking cups. Place 1 cookie in each cup.

With electric mixer, beat cream cheese, sugar, corn starch and pumpkin pie spice. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.

Pour filling into liners, dividing evenly. Bake 30-35 minutes until just set.

Chill 1 hour.