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!)