Mini Pumpkin Cheesecakes
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
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