Mini Pumpkin Cheesecakes

Ingredients

• Paper liners (2-1/2 inch)
• 42 gingersnap cookies
• 1 pound, 8 ounces cream cheese, softened
• 12 ounces sugar
• 3/4 ounce Argo® Corn Starch
• 2 teaspoons pumpkin pie spice
• 8 ounces fresh OR thawed, frozen whole eggs
• 1 pound canned pumpkin
• 5 fluid ounces Karo® Light Corn Syrup

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.