| I've made both these individual cheesecakes and they get requests for the recipe. Here's the recipes
Individual Pumpkin Cheesecake
Ingredients:
18 paper baking cups
18 gingersnap cookies
12 ounces cream cheese, softened
3/4 cup sugar
1 Tablespoon corn starch
1 teaspoon Pumpkin Pie Spice
2 large eggs
1 cup canned pumpkin
1/3 cup Karo Lite Corn Syrup
Instructions:
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 eggs and blend well.
Add pumpkin and syrup, beat 1 minute.
Pour filling into cups, dividing evenly.
Bake in preheated 325� F oven for 30-35 minutes, until just set.
Chill for 1 hour.
Garnish as desired. Individual Oreo Cheesecakes
Ingredients:
3 packages ( 8 ounces each) cream cheese
3/4 cup sugar
3 large eggs
24 Oreo cookies
1/4 cup chocolate chips, melted
whipped cream, optional
Instructions:
Line 24 cupcake tins with cupcake paper wrappers.
Place 1 Oreo cookie at the bottom of each wrapper.
Mix cream cheese and sugar until well blended.
Add eggs one at a time and mix well.
Spoon cream cheese mixture on top of Oreo cookies.
Bake at 350� F for about 20 minutes.
Cool.
Refrigerate for at least one hour.
Drizzle with melted chocolate before serving.
Top with a spoonful of whipped cream if desired. |
