Mini Pumpkin Cheesecakes

Mini Pumpin Cheesecake

Mini Pumpin Cheesecake

Day 24 of 31 days of pumpkin and we come to a fun, easy video recipe provided by the Karo Company, the corn syrup makers. The clever trick here is baking the cheesecakes in muffin tins lined with paper and lined with gingersnap cookies. Mini-crusts for mini cheesecakes. Genius.

I feel guilty using corn syrup since I read Michael Pollan’s books, but I wasn’t sure how to substitute my way out of it here. If you have an idea, please share it in the comments section. In the end, I figured one recipe a year can’t be all that bad. Right?

Line the muffin papers with gingersnaps

Line the muffin papers with gingersnaps

Mini Pumpkin Cheesecakes
Adapted from the Karo® Mini Pumpkin Cheesecake Video
Yields 18

Ingredients

18 paper cupcake liners
18 gingersnap cookies
12 oz cream cheese, softened
3/4 cup granulated sugar
1 Tbsp cornstarch
1/4 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 large eggs
1 tsp pure vanilla extract
1 cup canned, puréed pumpkin
1/3 cup light corn syrup

Method

1. Line 18 muffin wells with papers. Place one gingersnap cookie, flat side down, into the bottom of each well. Set aside.

2. Preheat oven to 325˚F.

3. 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.

4. Pour filling into liners, dividing evenly. Bake for 30 to 35 minutes, until just set.

5. Chill for 1 hour. Garnish as desired. (I used whipped cream).

Mini Pumpkin Cheesecake

Mini Pumpkin Cheesecake

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16 thoughts on “Mini Pumpkin Cheesecakes

  1. Sandy Carlson

    These look fantastic! What a great idea for a Halloween party and I really like the festive cupcake wrappers! Would love to know where you get them.

    Lovely site u have here….I’ll be back!

    Cheers,
    Sandy

  2. Cynthia

    It looks like they might be pretty quick to put together too. They look good. How did you get that dolop of whipped cream so perfect on each one?

  3. Brie

    For this recipe, using 1/3 cup honey would have been an equal substitute. It becomes more touchy if attempting to make candy since the corn syrup is used to prevent crystalization, but there are still several substitutes that can be used. The minicheesecakes look wonderful!

  4. Pingback: Mini Pumpkin Cheesecakes « Home of the Marketplace Cooks

  5. Katie

    I made these last year for Thanksgiving, but then I lost the recipe card. This is it! I’m so excited! Although, is pumpkin pie seasoning allspice, cinnamon, nutmeg, and cloves? The recipe I had only called for pumpkin pie seasoning. Im totally making this for Thanksgiving dessert!

  6. StreamingGourmet Post author

    Yes. Pumpkin Pie Spice is usually a mixture of cinnamon, nutmeg, cloves, maybe allspice, maybe ginger. Nutmeg and cloves are really strong, so make sure you go easy on them. Enjoy and Happy Thanksgiving! – Amy

  7. RONDA STEELE

    I SAW THE SUGGESTION TO SUBSTITUTE HONEY FOR CORN SYRUP. HONEY CAN BE A LITTLE STRONG TASTING, SO FOR A BLANDER SWEETENER, I WOULD TRY AGAVE SYRUP, AVAILABLE IN MORE GROCERY STORES. IT’S NOT SUPPOSED TO BE BAD FOR YOU LIKE THE CORN SYRUP.

  8. Laura

    Do you think you could make these in the mini cupcake liners as a two bite dessert? And should I adjust baking time?

  9. StreamingGourmet Post author

    For sure you could do them as mini cupcakes. Then they’d be mini-mini pumpkin cheesecakes! My guess is that cooking time would be about 15 minutes. Just watch them closely. Can you find a mini ginger snap to go in the bottom?

  10. jessi

    I tried these tonight. Instead of gingersnaps I used Mini Vanilla Wafers, and put them in a mini-cupcake tin. Also, I learned that when you work with honey, corn syrup or any of those sticky sugars, if you spray the measuring cup with non-stick pray first… it slides right out, no waste, perfect measurement. It made 63 mini-cupcakes. After they set in the fridge they were oh so yummy. Thank you for the recipe. And cook time was about 15-17 minutes.

  11. Pat

    Wonder if you could use maple syrup instead of corn syrup? I had a pumpkin bread with cream cheese center that used maple syrup and it was yummy.

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