Oct 072011

Great for Thanksgiving and Halloween parties, too. Using some extra cream cheese, I made eye balls and ghosts on the top. Black licorice cut into small strips can be used to make spider legs with the body of the spider being a black gum drop.

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 light syrup
  1. Line muffin pans with 18 baking cups. Place 1 gingersnap in each.
  2. 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.
  3. Pour filling into paper baking cups, dividing evenly.  Bake in a preheated 325 degree oven for 30 to 35 minutes, until just set.
  4. Chill for 1 hour. Garnish as desired.

Makes 18 mini cheesecakes.

I added about 1/4 teaspoon nutmeg with the pumpkin spice.  I’m a huge fan of nutmeg.

You can also make your own gingersnaps instead of buying them.  http://krysonskreations.com/2011/09/gingersnaps/

 Posted by at 6:00 pm
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