Fun and Games
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Mini Pumpkin Gingersnap Cheesecake Recipe
Description: This recipe makes individual pumpkin cheesecakes. It
is perfect for the dessert tray, lunch boxes, school and sports snacks,
and late night snacking. On the go!? Snag one and run.......
This recipe is popular for Halloween, Thanksgiving and Christmas.
Yield: About 1 1/2 dozen
||Paper Baking Cups (2 1/2" size)
||Ginger Snap Cookies
||Cream Cheese, softened
||Pumpkin Pie Spice
||Pumpkin, canned pumpkin pie mix or homemade puree
||Lite Corn Syrup
Pumpkin Cheesecake Preparation Directions:
Preheat oven to 325 degrees.
Put paper cups into a muffin pan.
Put 1 ginger snap in the bottom of each cup. Set muffin pan aside.
Beat together cream cheese, sugar, corn starch, pumpkin pie spice, with an
electric mixer until well mixed.
Add eggs and blend together.
Add pumpkin and corn syrup. Beat for 1-2 minutes until well blended.
Pour cheesecake filling evenly into the paper cups.
Bake in oven for 30 -35 minutes, until filling sets.
Remove from oven and allow to cool. Then, chill in refrigerator for at least
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