Mini Pump­kin Cheese­cakes

Sunday Star - - LIFE -

Prep time: 15 min­utes To­tal time: 1 hour, 50 min­utes Yield: 18 mini cheese­cakes

18 pa­per bak­ing cups (2 1/2 inch

di­am­e­ter) 18 gin­ger­snap cook­ies 12 ounces cream cheese, soft­ened 3/4 cup su­gar 1 ta­ble­spoon corn starch 1 tea­spoon Spice Is­lands Pump­kin

Pie Spice

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 30­35 min­utes un­til just set.

Chill 1 hour. 2 eggs 1 cup canned pump­kin 1/3 cup light corn syrup

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