MINI PUMPKIN CHEESECAKES
I haven't tried this yet. It's from Argo cornstarch. These need to chill for one hour after they've baked.
Provided by Debbie R.
Categories Dessert
Time 45m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- LINE 18 muffin wells with paper cupcake liners. 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 corn syrup; beat 1 minute.
- POUR filling into liners, dividing evenly. Bake in a preheated 325°F oven for 30 to 35 minutes, until just set.
- CHILL for 1 hour. Garish as desired. A little dallop of whipped cream topped with a pecan half looks pretty.
Nutrition Facts : Calories 158.3, Fat 7.9, SaturatedFat 4.5, Cholesterol 44.3, Sodium 142.5, Carbohydrate 20.2, Fiber 0.6, Sugar 11.8, Protein 2.7
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