Monday, October 11, 2010
The Kids Cook Monday - Pumpkin Cheesecake
Is there a more perfect fall food than pumpkin? I really don't think so!
This week for The Kids Cook Monday, we decided that it's time for pumpkin cheesecakes.
This recipe was actually from one of my fourth graders' moms a few year ago and it's a big favorite of ours. It's easy enough for the kids to make and I love the size/shape of mini-cheesecakes for bento lunches.
Mini Pumpkin Cheesecakes:
12 ounce cream cheese, softened
3/4 cup sugar
1 Tb corn starch
1 tsp pumpkin pie spice
1 cup canned pumpkin
1/3 cup lite corn syrup
Line muffin pans with paper cups and place 1 gingersnap in the bottom of each.
Beat cream cheese, sugar, corn starch and pumpkin pie spice with
mixer until well mixed.
Add eggs and blend well.
Add pumpkin and syrup. Beat until smooth. Pour filling into cups, dividing evenly. Bake in preheated 325 degree oven for 30 to 35 minutes, until just set.
Chill for at least 1 hour.
You can top with a bit of whipped cream or a drizzle of chocolate, but they are quite lovely on their own!
(Sorry, taking Mr. Ben to a Mavs game tonight, I'll add pictures tomorrow! ~S)