Individual Pumpkin Cheesecakes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Found this recipe in the coupon insert of my Sunday paper, on the page with a coupon for Karo syrup and Argo corn starch. The picture looks really good and it sounds easy enough that I might just try it for Thanksgiving. Some of the garnishes pictured include raspberries, cherries, praline and a chocolate with pecans. Times do not include chill time. Ingredients:
18 gingersnap cookies |
12 ounces cream cheese, softened |
3/4 cup sugar |
1 tablespoon cornstarch |
1 teaspoon pumpkin pie spice |
2 eggs |
1 cup canned pumpkin |
1/3 cup light corn syrup |
Directions:
1. Preheat oven to 325°F.
2. Line muffin tin with paper liners.
3. Place 1 gingersnap in each paper liner.
4. With electric mixer, beat cream cheese, sugar, corn starch and pumpkin pie spice until well blended.
5. Add eggs and mix well.
6. Add pumpkin and syrup and beat for approximately 1 minute.
7. Pour filling into cups, dividing evenly among cups.
8. Bake for 30 - 35 minutes or until just set.
9. Chill for 1 hour and garnish as desired.
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