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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


18 Paper Baking Cups (2 1/2" size)
18 Ginger Snap Cookies
12 ounces Cream Cheese, softened
3/4 cup Sugar
1 Tbs. Corn Starch
1 tsp. Pumpkin Pie Spice
2   Eggs
1 cup Pumpkin, canned pumpkin pie mix or homemade puree
1/3 cup Lite Corn Syrup

Pumpkin Cheesecake Preparation Directions:
  1. Preheat oven to 325 degrees.
  2. Put paper cups into a muffin pan.
  3. Put 1 ginger snap in the bottom of each cup. Set muffin pan aside.
  4. Beat together cream cheese, sugar, corn starch, pumpkin pie spice, with an electric mixer until well mixed.
  5. Add eggs and blend together.
  6. Add pumpkin  and corn syrup. Beat for 1-2 minutes until well blended.
  7. Pour cheesecake filling evenly into the paper cups.
  8. Bake in oven for 30 -35 minutes, until filling sets.
  9. Remove from oven and allow to cool. Then, chill in refrigerator for at least one hour.

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