Mini Pumpkin Cheesecakes - cooking recipe

Ingredients

18 gingersnaps
12 ounces cream cheese, softened
3/4 cup sugar
1 tablespoon cornstarch
1 teaspoon pumpkin pie spice
2 eggs
1 cup canned pumpkin
1/3 cup corn syrup (light)

Preparation

LINE 18 muffin wells with paper cupcake liners. Place 1 gingersnap in each.
BEAT cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.
POUR filling into liners, dividing evenly. Bake in a preheated 325\u00b0F oven for 30 to 35 minutes, until just set.
CHILL for 1 hour. Garish as desired. A little dallop of whipped cream topped with a pecan half looks pretty.