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Mini Pumpkin Cheesecakes

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Gingersnaps make a quick and tasty crust for these spicy mini cheesecakes.

 

 
 
Easy
SKILL LEVEL
Serves
18 mini cheesecakes
 
 
Crown®
Fleischmann's®
 
 
Ingredients
 
18 paper baking cups (2-1/2 inch)
18 gingersnap cookies
12 ounces cream cheese, softened
3/4 cup sugar
1 tablespoon Fleischmann's® Corn Starch
1 teaspoon pumpkin pie spice
2 eggs
1 cup canned pumpkin
1/3 cup Crown® Lily White® Corn Syrup
 
 
Instructions
 

Preheat oven to 325°F. Line 18 muffin cups with paper 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 corn syrup; beat 1 minute.

Pour filling into liners, dividing evenly. Bake for 30 to 35 minutes, until just set.

Chill for 1 hour. Garnish as desired.

 
Total Time
 
Chill Time 1 hour
Bake Time 30 to 35 minutes
 
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