This recipe makes individual pieces of pumpkin gingersnap cheesecake. 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 gingersnap cookies
12 oz. cream cheese, softened
3/4 cup sugar
1 Tablespoon corn starch
1 teaspoon pumpkin pie spice
2 eggs
1 cup pumpkin puree, canned or homemade
1/3 cup lite corn syrup
18 paper baking cups, 2 1/2″ size
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