These pumpkin cheesecakes are TO DIE FOR! They are so much better than just plain old pumpkin pie. Be sure to serve slightly warm and add big dollops of whipped cream to the top before serving!!! :-) Individual Pumpkin Cheesecakes Ingredients: 18 paper baking cups 18 gingersnap cookies 12 ounces cream cheese, softened 3/4 cup sugar 1 Tbsp. corn starch 1 tsp. pumpkin pie spice 2 eggs 1 cup canned pumpkin 1/3 cup lite corn syrup PLACE paper baking cups in muffin pans. Place 1 gingersnap in each cup. BEAT cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer until well mixed. Add eggs and blend well. Add pumpkin and syrup. Beat 1 minute. POUR filling into cups, dividing evenly. Bake in a preheated 325 degree F. oven for 30 to 35 minutes, until just set. CHILL for 1 hour. Garnish as desired.
