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Individual Pumpkin Cheesecakes

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Serves 18 | Prep Time | Cook Time

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Ingredients You'll Need

18 paper baking cups (2-1/2")
18 gingersnap cookies
12 oz. cream cheese, softened
3/4 c. sugar
1 Tb. corn starch
1 tsp. pumpkin pie spice
2 eggs
1 c. canned pumpkin
1/3 c. Karo® Light Corn syrup


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

Beat cream cheese, sugar, corns 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. Bake in a preheated 325º oven for 30-25 min. 'til just set.

Chill for 1 hour. Garnish as desired.

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