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!)


2 comments:

  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...

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

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