Individual Pumpkin Cheesecake
I cut this recipe out of our Sunday newspaper and tried it today. The pumpkin flavor is very mild. They are very tasty and the recipe is definitely a keeper.
18 paper baking cups
18 gingersnap cookies
12 ounces cream cheese, softened
3/4 cup sugar
1 Tablespoon corn starch
1 teaspoon Pumpkin Pie Spice
2 large eggs
1 cup canned pumpkin
1/3 cup Karo Lite Corn Syrup
Place paper cups in muffin pans.
Place 1 gingersnap cookie in each cup.
Beat cream cheese, sugar, corn starch, and pumpkin pie spice with an electric mixer until well mixed.
Add eggs and blend well.
Add pumpkin and syrup, beat 1 minute.
Pour filling into cups, dividing evenly.
Bake in preheated 325º F oven for 30-35 minutes, until just set.
Chill for 1 hour.
Garnish as desired.
Recipe submitted by Nancy K
Makes 18 servings