It’s Thanksgiving week!  Here’s my recipe for today to inspire Thanksgiving in all of us!  It’s very good!  I made it this past weekend.  It’s very easy, very quick, and very yummy!

You will need:

  • Box of Gingersnaps
  • 3/4 cup sugar
  • 2- 8oz. packages of cream cheese, softened
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon corn starch
  • 2 eggs
  • 1 cup pumpkin
  • muffin liners

Preheat your oven to 325F

Line a muffin pan with a liner.  I made about 24 cheesecakes.  Place a gingersnap in each liner. 

Beat the 2 pkgs of cream cheese and 3/4 cup sugar together.  Add the corn starch and pumpkin pie spice.  Add the 2 eggs, beating thoroughly. Finally, add in the pumpkin.  Make sure to scrape your bowl often.  The cream cheese will like to stick to the sides!

Pour the mixture onto each gingersnap and fill about 3/4ths full.  Make sure they are all even.  Bake for about 20 minutes. Be sure to watch them because it may take more or less! 

Let them cool for a few minutes and place in the refrigerator for about an hour to fully set up.

Top them off with a dollup of whipped cream and enjoy!