Cupcakes, Cakes and Pies, Dessert

Individual Pumpkin Cheesecakes


  • 24 gingersnaps
  • 12 oz. cream cheese, softened
  • 3/4 c. sugar
  • 1 T cornstarch
  • 1 t pumpkin pie spice
  • 2 eggs
  • 1 c. canned pumpkin
  • 1/3 c. corn syrup


Preheat oven to 325.  Place baking cups in muffin pan.  Place one gingersnap in each cup.  Beat cream cheese, sugar, cornstarch, and pumpkin pie spice with mixer until well mixed.  Add eggs and blend well.  Add pumpkin and corn syrup.  Beat 1 minute.  Pour filling into cups, dividing evenly.  Bake for 30-35 minutes until just set.  Chill for one hour.


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s