Here’s a dessert that’s easy to make and easy to serve; Mini Pumpkin Cheesecakes. If you love Pumpkin, Pumpkin Pie and all things Pumpkin-y, why not try this very creamy, a little bit spicy, and even portable dessert? For a party or gathering, folks can just take one and go.
- 12 Gluten Free Ginger Snaps, I love Mi-Del, myself
- 1 8oz pkg Cream Cheese. Room temp, and softened. Regular or low-fat, your choice
- ½ Cup Granulated Sugar
- 2 Eggs
- 2/3 Cup Pumpkin Puree ( not pumpkin pie mix)
- ¼ cup Corn Syrup
- 1 Tbls. Cornstarch
- ½ teas. Cinnamon
- ¼ teas Nutmeg
- 1/16 teas Allspice
Preheat oven to 325 degrees. Place cupcake liners in a tin, place 1 cookie in the bottom of each and set aside.
Beat the cream cheese and sugar until well combined. Add the eggs, corn syrup, pumpkin, cornstarch, and spices. Beat on medium speed until light and creamy.
Pour into the prepared liners, and bake at 325 for approx. 30 minutes. All ovens vary, so watch them. They are done when “set” to your touch. Garnish as you wish, as I did with a strawberry. For this effect you just make a few slits in it, from the point to about ¾ of the way up. Don’t cut all the way to the stem. Then just gently, “fan” out.
Can’t take credit for this: this recipe was in a local newspaper here in New Jersey, and looked so delicious I thought I’d bring it to you. Enjoy!