(by Shirley McNevich)
18 ginger snap cookies
1 1/2 - 8oz. packages Philadelphia cream cheese (12oz. total)
3/4 cup white sugar
1 TBSP cornstarch
1 tsp. pumpkin pie spice OR 1 tsp. cinnamon
2 eggs
1 cup Libby's pumpkin
1/3 cup Kayro lite corn syrup
Place 18 paper cupcake liners into muffin tins. Place one ginger snap cookie flat on the bottom of each cupcake liner. In a mixer add cream cheese and white sugar--beat. Add cornstarch--beat. Add pumpkin pie spice OR cinnamon--beat. Add eggs--beat. Add pumpkin and corn syrup--beat until smooth. Scoop batter evenly on top of the ginger cookies. Sprinkle extra cinnamon on top of each if you wish. Bake at 325 degrees for 30-35 minutes or until set. Cool completely, then refrigerate overnight.
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