Gallagher Kitchen

Pumpkin Cheesecakes: A Delicious Dessert for Fall

As the seasons change and autumn arrives, it's time to indulge in warm spices and comforting flavors. These individual pumpkin cheesecakes are a perfect treat for a crisp fall evening or a Thanksgiving dessert. With their creamy texture, subtle spice, and sweet pumpkin flavor, they're sure to become a new favorite.

Ingredients

• 18 paper baking cups (2.5 inches)
• 18 ginger snap cookies
• 12 ounces of cream cheese, softened
• 3/4 cup of sugar
• 1 tablespoon of cornstarch
• 1 teaspoon of pumpkin pie spice
• 2 eggs
• 1 cup of canned pumpkin
• 1/3 cup of light syrup (or substitute with light corn syrup)

Directions

1. Preheat the oven to 325°F.
2. Add the ginger snap cookies to a blender or food processor and blend until they form a fine crumb.
3. In a large mixing bowl, combine the cream cheese, sugar, cornstarch, pumpkin pie spice, and eggs. Blend well until smooth.
4. Stir in the canned pumpkin and light syrup (or substitute).
5. Place the paper baking cups in muffin pans.
6. Pour the cheesecake batter into the cups, dividing it evenly among them.
7. Bake for 25-35 minutes, or until the edges are lightly browned and the centers are set.

Suggested Variations

• Add a sprinkle of cinnamon or nutmeg on top of each cheesecake before baking for an extra boost of spice.
• Use fresh pumpkin puree instead of canned, if available.
• Experiment with different types of cookie crumbs, such as chocolate sandwich cookies or wafers, for a unique twist.