Mini Pumpkin Cheesecakes

Around the Kitchen

I got this recipe from our newspaper and it is from Argo Starch, this is very easy and very tasty, great for taking to potlucks!

Ingred.

18 paper Baking cups
18 gingersnap cookies
12 oz Cream cheese ( softened )
3/4 c Sugar
1 T corn starch
1t Pumpkin Pie Spice ( I made my own )
2 eggs
1 c Canned pumpkin
1/3 c corn syrup

Place paper cups in muffin pans, and put one cookie in the bottom of each cup
Beat cream cheese, sugar, corn starch, & spices with mixer til well blended.
Add eggs, mix well. Add pumpkin and syrup last and beat for one minute.
Pour filling into cups, dividing evenly. Bake in preheated oven for 30-35 minutes until just set.
Chill one hour.  We put a spoonful or whipped cream on top of each just before serving. Enjoy!!

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