Mini Pumpkin Cheesecakes

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 18 gingersnap cookies or 18 vanilla wafers
• 12 ounces light cream cheese, softened
• 3/4 cup sugar
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 cup canned pumpkin
• 1 tablespoon cornstarch
• 1/3 cup light corn syrup or 1/3 cup honey
• 18 cupcake liners

Recipe

• 1 preheat oven to 325 degrees and place cupcake liners in muffin pans. spray each liner with non-stick cooking spray.
• 2 place one gingersnap in each cup, flat side down.
• 3 beat cream cheese, sugar, pumpkin pie spice, cinnamon, vanilla and corn starch with an electric mixer.
• 4 add eggs, one at a time then add in pumpkin and corn syrup.
• 5 beat thoroughly and pour equal amounts into each cupcake liner.
• 6 bake at 325 degrees for 30 minutes until just set. they will seem wet in the middle but this is fine.
• 7 cool then chill for at least one hour before serving with your favorite garnish.