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Mini Pumpkin Cheesecakes

Makes: 42 mini cheesecakes

Perfect for holiday catering or a dessert tray.

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Ingredients

Directions

Line muffin pans with paper baking cups. Place 1 gingersnap in each.

Beat cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer with flat paddle. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.

Using a #20 scoop, portion cheesecake into cupcake liners.  Bake in preheated 325°F oven for 30 to 35 minutes, until just set.

Chill for 1 hour. Garnish as desired.

Gluten Free Modification:  Use a Gluten-Free Gingersnap to make these mini cheesecakes.

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