Wednesday, May 25, 2011

Bon Appetit: Mini Pumpkin Cheesecakes

The other day, I was using my cornstarch (to make this yummy strawberry pie) when I snagged this great recipe from the container.  I was so intrigued by the simplicity of this and the possibility of having fall in my mouth, that I decided to give it a try for my small group.  Verdict? These mini pumpkin cheesecakes are so incredibly good and so incredibly easy, that I know this won't be the last time I make them!

Here's what you need:

*18 paper baking cups (2 1/2 inch)
*18 gingersnap cookies
*12 ounces cream cheese, softened
*3/4 cup sugar
*1 Tablespoon corn starch
*1 teaspoon pumpkin pie spice
*2 eggs
*1 cup canned pumpkin
*1/3 cup corn syrup (light or dark)

Here's what you do:
*Line muffin pans with 18 paper baking cups. Place 1 gingersnap in each.

*Beat cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer.  Add eggs and mix well.  Add pumpkin and syrup; beat 1 minute.

*Pour filling into paper baking cups, dividing evenly.  Bake in a preheated 325 degree oven for 30-35 minutes, until just set.
*Chill for 1 hour.  Garnish as desired (I used slivered almonds and chocolate chunks)

*Makes 18 mini cheesecakes

Thanks Argo Cornstarch for changing my life! :)

Here's a handy dandy little recipe card I made for you!  Just click, save and print!  (Thanks to Mel over at The Larson Lingo for this great idea!)


  1. You had me at gingersnaps!! Yum, I'm saving this for sure...I happen to have a can of pumpkin that I've been pondering, too...

  2. this sounds so delicious! pumpkin and cheesecake?! heaven.


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