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|
- Line muffin pans with 18 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 to 35 minutes, until just set.
- 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.