My husband wanted me to try this recipe for our Christmas desserts, and they turned out to be very yummy! I would love to put out a challenge to myself & my readers to tweak this recipe to make some mini cheesecakes in other flavors! You'll need a muffin tin to cook them in...
18 paper baking cups (I prefer the foil ones)
18 gingersnap cookies (the size of vanilla wafers)
12 oz of cream cheese
1 TBS cornstarch
3/4 cup sugar
1 tsp. pumpkin pie spice (or 1/2 tsp. cinnamon + 1/2 tsp. nutmeg)
1 cup canned pumpkin (not the pie filling)
1/3 cup light corn syrup
Place a gingersnap cookie in the bottom of each baking cup, and place the cups in the muffin pan. Beat softened cream cheese, cornstarch, sugar, and spice until fluffy.
Add eggs; beat well.
Add pumpkin & corn syrup, bead until well blended.
Fill each muffin cup 3/4 full and bake 30-35 minutes (my oven took 35) at 325 degrees. You can check to see if they are done by inserting a knife near the center to see if it comes out clean.
Cool on wire racks for 30 minutes. Refrigerate for 2-4 hours before serving. Leave any uneaten cheesecakes in the fridge. Serve with whipped cream or Cool Whip and crushed gingersnaps on top.