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Mini Pumpkin Cheesecakes

  • Beginner
  • 18 mini cheesecakes
  • 35 min
Baking Success Or Baking Mess


18 paper baking cups (2-1/2 inch)
18 gingersnap cookies
12 ounces cream cheese, softened
3/4 cup sugar
1 tablespoon Fleischmann's® Corn Starch
1 teaspoon pumpkin pie spice
2 eggs
1 cup canned pumpkin
1/3 cup Crown® Lily White® 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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