Pumpkin Cheesecake Tarts

You will need:

12 oz. cream cheese – softened
¾ cup sugar
1 T. cornstarch
1 t. pumpkin pie spice
2 eggs
1 cup canned pumpkin
1/3 cup light corn syrup
Gingersnaps
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Line muffin pans with cupcake liners. Put one gingersnap in each cup. Beat first 4 ingredients until mixed. Add next 3 one at a time and beat on high for 1 minute. Pour batter into cups. Bake at 325 degrees for 30-35 minutes until just set. Chill 1 hour. Makes 24.
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Easy decoration – sprinkle a very small amount of green colored sugar after baking. My disclaimer: When you can’t stop eating these, don’t blame me!

Enjoy! :)