For the crust
8 ginger snap cookies
1 graham cracker
1 1/2 teaspoons brown sugar
1/4 cup pecans
pinch of salt
1 1/2 tablespoons melted butter
For the filling
8 oz cream cheese, room temperature
1/2 cup pumpkin puree
8 tablespoons sugar
2 teaspoons sour cream
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1/8 teaspoon nutmeg
Preheat oven to 350 degrees Fahrenheit. Lightly grease a mini cheesecake pan with baking spray.
Pulse graham cracker and snap cookies in a food processor until finely ground. Add sugar, pecans, salt and butter and pulse until combined.
Firmly press crumb mixture on the bottom of each cup.
Bake on center rack for 10 minutes; let cool on a wire rack.
Using an electric mixer, beat cream cheese until fluffy.
Gradually add sugar and pumpkin puree and beat until fluffy, scraping down the side of the bowl.
Beat in vanilla, cinnamon, pumpkin pie spice and nutmeg.
Beat in egg, scraping down the side of the bowl.
Beat in sour cream.
Pour filling evenly over each crust and bake for 20 minutes; allow to cool in pan for 20 minutes before removing.
Cover and chill at least 4 hours or overnight before serving.
I enjoy my cheesecake plain, but you can certainly serve it with a nice vanilla or cinnamon whipped cream.
Cinnamon Whipped Cream
1 cup heavy cream, chilled
1/4 cup powdered sugar
1 teaspoon vanilla
1 teaspoon cinnamon
Beat heavy cream until it starts to thicken.
Add powdered sugar, vanilla and cinnamon and continue beating until medium peaks begin to form.