Recipe 1432 - Mini Pumpkin Cheesecakes

(by Shirley McNevich)

18 ginger snap cookies
1 1/2 - 8oz. packages Philadelphia cream cheese (12oz. total)
3/4 cup white sugar
1 TBSP cornstarch
1 tsp. pumpkin pie spice OR 1 tsp. cinnamon
2 eggs
1 cup Libby's pumpkin
1/3 cup Kayro lite corn syrup

Place 18 paper cupcake liners into muffin tins. Place one ginger snap
cookie flat on the bottom of each cupcake liner. In a mixer add cream
cheese and white sugar--beat. Add cornstarch--beat. Add pumpkin pie
spice OR cinnamon--beat. Add eggs--beat. Add pumpkin and corn
syrup--beat until smooth. Scoop batter evenly on top of the ginger
cookies. Sprinkle extra cinnamon on top of each if you wish. Bake at
325 degrees for 30-35 minutes or until set. Cool completely, then
refrigerate overnight.

Continue to:

• prev: 1431 -Chicken Pasta Salad
• Index
• next: 1433 - Taco Casserole

Other Recipes:

• 1375 - Macaroni and Tuna Casserole
• 1341 - Sweet Potato Cupcakes
• 1464 - Spicy Meatballs
• 1498 - Garlic Shrimp Dip
• 1423 - Coconut Graham Squares
• 1409 - Sherbet Salad

About the author

This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.

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