Individual Pumpkin Cheesecakes

This is a yummy recipe I found in our newspaper, and I was really excited because I have had 1 cup of pumpkin sitting in my fridge for a while now, and I have been looking for a good recipe to use it in. I thought it sounded fun, so we enjoyed it for family night. (I mean REALLY enjoyed it!) It was a hit with my girls, and I liked that the pumpkin taste was very mild- maybe because of the cream cheese, but it was sure tasty!

Individual Pumpkin Cheesecakes
Prep Time: 15 minutes
Bake Time: 30-35 at 325
Chill Time: 1 hour
Makes: 18

18 paper baking cups
18 gingersnap cookies
12 ounces cream cheese, softened
3/4 cup sugar
1 T corn starch
1 tsp Pumpkin Pie Spice
2 eggs
1 cup canned pumpkin
1/3 cup Karo Lite Corn Syrup

Place paper cups in muffin pans. Place 1 gingersnap cookie in each cup. Beat cream cheese, sugar, corn starch, and pumpkin pie spice with an electric mixer until well mixed. Add egg and blend well. Add pumpkin and syrup, beat 1 minute. Pour filling into cups, dividing evening. Bake in preheated 325 oven for 30-35 minutes, until just set. Chill for 1 hour. Garnish as desired. (I put whipped cream and a sprinkle of Cinnamon.)