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).
