This recipe makes individual portions 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. And you’ll find it at Halloween parties as well as at the Thanksgiving dessert table.
Yield: About 1 1/2 dozen
Gingersnap Trivia: Australia, the United Kingdom, and New Zealand call them “ginger nuts”.
18 gingersnap cookies
12 oz. cream cheese, softened
3/4 cup sugar
1 Tablespoon cornstarch
1 teaspoon pumpkin pie spice
2 eggs
1 cup pumpkin puree, canned or homemade
1/3 cup light corn syrup
18 paper baking cups, 2 1/2″ size
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