Pumpkin Cheesecake Mini's

  • by Katie of:


    INGREDIENTS:1 1/2 crushed gingersnap crumbs
  • 5 tablespoons butter, melted
  • 1 cup sugar, plus
  • 1 tablespoon sugar
  • 3 (8 ounce) packages cream cheese
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin
  • 3 eggs
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • whipped cream
    DIRECTIONS:Preheat oven to 350 degrees F. In a food processor, process gingersnaps cookies until crumbs. Make the crust by combining the gingersnap crumbs with the melted butter and 1 T sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.Keep it crumbly.Line 12 muffin cups with muffin liners. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the muffin cups.You don't want the crust to form all of the way up the back of each slice of cheesecake.In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.Mix with an electric mixer until smooth.Add the pumpkin, eggs, innamon, nutmeg and allspice and continue beating until smooth and creamy.Pour the filling into the muffin liners (about 2/3 full).Bake for 30 minutes.The tops will turn a bit darker at this point. ssRemove from the oven and allow the cheesecakes to cool.When the cheesecakes have come to room temperature, put it into the refrigerator.When the cheesecakes have chilled, remove them and top with whipped cream.