Super Easy Mini Pumpkin Cheesecakes

This recipe came with our Argo cornstarch.  It's quick and easy, unlike regular cheesecakes!

Prep Time:  15 minutes Cook Time:  30 to 35 minutes Chill Time:  1 hour Yield:  18 mini cheesecakes

• 18 paper baking cups (2 1/2-inch)
• 18 gingersnap cookies
• 12 ounces cream cheese, softened
• 3/4 cup sugar
• 1 tablespoon Argo® Corn Starch
• 1 teaspoon Spice Islands® Pumpkin Pie Spice
• 2 eggs
• 1 cup canned pumpkin
• 1/3 cup Karo® Lite Syrup OR Karo Light Corn Syrup

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.

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I made some vanilla orange ones tonight for our church Christmas Party.  I omitted the pumpkin, obviously, and added some orange zest and about 1/2 c of fresh orange juice.  I didn't use Karo syrup either time I made mine.  I added a couple Tablespoons of Tapioca instead.  They're easy to transport and if you have extras, they freeze well for later.  I found Gluten Free gingersnaps and I couldn't taste any difference.