Mini Red Velvet Cheesecakes

Ingredients

• 12 paper baking cups (2-1/2 inches)
• 12 vanilla wafers
• 1 package (8 ounces) cream cheese, softened
• 2 tablespoons sugar
• 1 tablespoon Argo® Corn Starch
• 1-1/2 teaspoons cocoa powder
• 1 egg
• 1/3 cup Karo® Light Corn Syrup
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon red food color
• Optional garnishes: whipped cream, chocolate shavings OR sprinkles

Directions

Preheat oven to 350°F. 

Line muffin pan with 12 paper baking cups.  Place 1 vanilla wafer in each.

Beat cream cheese, sugar, corn starch and cocoa in a large bowl with an electric mixer until well mixed.  Add egg and blend well.  Add corn syrup, vanilla and red food coloring.  Beat 1 minute.

Pour filling into paper baking cups, dividing evenly.  Bake for 18 to 20 minutes, until just set. Cool on wire rack for 10 minutes.

Chill for 1 hour.  Top with whipped cream, chocolate shavings or sprinkles, as desired.

Recipe Note:  Cheesecakes can be baked without liners but first spray muffin pan with cooking spray.  Chill in pan for at least 1 hour after baking.  Carefully run thin knife around each cheesecake and carefully invert.