Individual Pumpkin Cheesecakes

pumpkin cheesecake 1

I am not sure the source of this recipe but I am pretty sure I clipped it out of the coupon section of the Sunday paper sometime last year. What I got excited about was the fact it was almost naturally gluten free, just needed a minor substitution for the gingersnap cookies, which was a “snap” 🙂

18 Paper Baking Cups (I like to jazz it up for the boys with a Halloween themed baking cup)

18 Gingersnap Cookies (I used Mi-Del)

Pumpkin Cheesecake 6

12 oz. cream cheese, softened (I use Philadelphia’s 1/3 less fat)

3/4 cup Sugar

1 Tbs. Corn Starch

1 tsp. Pumpkin Pie Spice (I use Kroger brand which I buy at my local Smith’s)

2 Eggs

1 cup Canned Pumpkin

1/3 cup Karo Lite Syrup

  • Place paper baking cups in muffin pans.
  • Place 1 gingersnap in each cup.

Pumpkin cheesecake 2

  • Beat cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer until well mixed.
  • Add eggs and blend well.
  • Add pumpkin and syrup, beat 1 minute.
  • Pour filling into cups, dividing evenly. (I use a pancake batter dispenser for this…less messy and fun to do!)

pumpkin cheesecake 4

  • Bake in a preheated oven at 325° for 30 – 35 minutes, until just set (a toothpick will come out clean).
  • Chill for 1 hour, garnish as desired (I topped mine with a little bit of Cool Whip and a sprinkle of pumpkin pie spice).

Pumpkin cheesecake 7

“A picture (or two) is worth a thousand words”

Pumpkin cheesecake 9pumpkin cheesecake 10

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One Response

  1. These look absolutely YUMMO!!! I can’t wait to try them.

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