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?
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).
17 replies on “Mini Pumpkin Cheesecakes”
I don’t always have time to comment but I had to step in here. These look amazing!! Might make it onto my menu for Hallowe’en!!!
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
these little sweet cups look so pretty! I bet they are delicious too!
love your muffin liners.
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?
Sandy and lululu: I got the wrappers at Crate & Barrel.
Cynthia: I practiced the dollop a few times first. 🙂
Amy
Simply gorgeous thanks for posting
Sooooooooo cute!
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!
[…] by Stephanie by way of Streaming Gourmet […]
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!
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
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.
Do you think you could make these in the mini cupcake liners as a two bite dessert? And should I adjust baking time?
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?
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.
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.
I sub “Lyle’s golden syrup” for corn syrup in my pecan pies and it’s phenomenal. It should be about 1:1 but experiment!