Individual Pumpkin Cheesecakes
18 Gingersnap cookies
12 oz cream cheese, softened
¾ c sugar
1 T corn starch
1t pumpkin pie spices
2 eggs
1 can canned pumpkin
1/3 c Karo Lite Syrup
Place 18 baking cups in muffin pans. Place 1 gingersnap in each cup.
Beat cream cheese, sugar, corn starch and pumpkin pie spice until well mixed.
Add eggs and blend well
Add pumpkin and syrup. Beat 1 minute.
Pour into cups, dividing evenly.
Bake at 325° for 30 - 35 minutes until just set
Chill 1 hour
