Mini Gingersnap Pumpkin Cheesecakes
Ingredients:
- 18 gingersnap cookies
- 12 oz light cream cheese, softened
- 3/4 cup sugar
- 1 Tbls corn starch
- 1 tsp pumpkin pie spice
- 2 eggs, room temperature
- 1 cup canned pumpkin {pure pumpkin}
- 1/3 cup Karo Light Corn Syrup
Directions:
- Preaheat oven to 325 degrees. Place paper baking cups in a muffin tin. Place a gingersnap cookie in each cup.
- Beat cream cheese, sugar, corn starch, and pumpkin pie spice with an electric mixer until thoroughly combined. Add eggs, one at a time, beating well after each addition. Add pumpkin and syrup and beat for an additional minute.
- Pour cheesecake filling into cups {I used an ice cream scoop}, dividing evenly. {Pay no attention to how much batter is shown in the picture…you want them filled almost to the top.} Bake for 30-35 minutes until cheesecakes are just set.
- Let cool for 15 minutes and then chill for an additional hour in the fridge before serving. If you put the cheesecakes in the fridge too soon it can cause the cheesecake to crack.
- Top with whipped cream and voila!
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