INDIVIDUAL PUMPKIN CHEESECAKES
Steps:
- 1. Place paper baking cups in muffin pans. Place 1 gingersnap in each cup. 2. 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. 3. Pour filling into cups, dividing evenly. Bake in a preheated 325F oven for 30-35 min, until just set. 4. Chill for 1 hour. Garnish with whipped cream.
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Riead Khan
[email protected]These cheesecakes were amazing! I made them for my family and they loved them. The crust was perfect and the cheesecake filling was smooth and creamy. I will definitely be making these again.
Umesh Joshi
[email protected]These cheesecakes were a disaster. The crust was too thick and the cheesecake filling was too runny. I followed the recipe exactly, but the cheesecakes still turned out terrible. I would not recommend this recipe to anyone.
mahabur rahman
[email protected]These cheesecakes were good, but not great. The crust was a little too crumbly and the cheesecake filling was a bit too dense. I would still recommend this recipe to someone who is looking for an easy and quick dessert, but I would suggest making a f
Charity Gwaza
[email protected]I made these cheesecakes for a potluck and they were a huge success. Everyone loved them! The recipe was easy to follow and the cheesecakes turned out great. I would definitely recommend this recipe to anyone looking for a delicious and easy dessert.
Nuruddin Khan
[email protected]These individual pumpkin cheesecakes were a hit at my Thanksgiving gathering. They were so easy to make and they turned out perfectly. The crust was flaky and buttery, and the cheesecake filling was smooth and creamy. I topped them with a dollop of w