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
Ingredients:
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
Pumpkin Gingersnap Cheesecake Directions:
Preheat oven to 325 ° F.
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 one hour.
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