I am not a big fan of pumpkin pie but I do actually like the flavor of pumpkin (I think it is the consistency of pumpkin pie that I don't like). So I decided to mix it up a little bit this Thanksgiving by making the mini pumpkin cheesecakes I found here.
These are very similar to the mini cheesecakes that I usually make but, instead of a Nilla Wafer, these have a Ginger Snap as a crust.
To make these cheesecakes you will need:
12 Ginger Snap cookies
12 oz. ( 1 1/2 packages) of cream cheese
3/4 cup sugar
1 tblsp. corn starch
1 tsp. pumpkin pie spice
1 cup pumpkin puree
1/3 cup light corn syrup
Preheat your oven to 325 degrees F. Line a muffin tin with cupcake liners and place a Ginger Snap in the bottom of each one. In a medium bowl beat the cream cheese, sugar, corn starch, and pumpkin spice with an electric mixer until smooth. Add eggs, beating after each addition. Add the pumpkin puree and the corn syrup and beat an additional minute. Fill each cupcake liner almost to the top with the mixture. Bake for 30-35 minutes or until a toothpick comes out clean. Allow to cool for 15 minutes and then place in the refrigerator for one hour.
I added a bit of whipped cream and a sprinkle of cinnamon. They are absolutely delicious! They taste like pumpkin pie but have the consistency of cheesecake! Give them a try!