Perfect for holiday catering or a dessert tray.
Line muffin pans with paper baking cups. Place 1 gingersnap in each.
Beat cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer with flat paddle. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.
Using a #20 scoop, portion cheesecake into cupcake liners. Bake in preheated 325°F oven for 30 to 35 minutes, until just set.
Chill for 1 hour. Garnish as desired.
Gluten Free Modification: Use a Gluten-Free Gingersnap to make these mini cheesecakes.