Individual Pumpkin Cheesecakes

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)

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.

• 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!)

• 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).

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