This cheesecake recipe is outstandingly simple but powerful in flavor and texture. Surprise you ghosts and goblins and make a batch for that special candy gathering night in October. 

18 paper baking cups (2-1/2")

18 gingersnap cookies

12 ounces cream cheese, softened

3/4 cup sugar

1 tablespoon Argo corn starch

1 teaspoon pumpkin pie spice

2 eggs

1 cup canned pumpkin

1/3 cup Karo Lite Syrup

1. Place paper baking cups in muffin pans. Place 1 gingersnap in each cup.

2. Beat cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer until well mixed.

3. Add eggs and blend well. Add pumpkin and syrup. Beat 1 minute.

4. Pour filling into cups, dividing evenly.

5. Bake in a preheated 325*F oven for 30 to 35 minutes, until just set.

6. Chill for 1 hour. Garnish as desired.

Makes 18 servings.

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