Recipes for January 22nd, 2009

Individual Pumpkin Cheesecakes

Thursday, January 22nd, 2009

18 paper baking cups (2½”)
18 gingersnap cookies
12 oz. cream cheese, softened
¾ cup sugar
1 tbs. corn starch
1 tsp. pumpkin pie spice
2 eggs
1 cup canned pumpkin

  1. Place paper cups in muffin tins. Place 1 gingersnap in each cup.
  2. Beat cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer until well mixed.
  3. Add eggs and blend well. Add pumpkin and syrup. Beat 1 min.
  4. Pour filling into cups, dividing evenly. Bake in a preheated 325°F for 30-35 min. until just set.
  5. Chill for 1 hr.