Mini Punkin' Cheesecakes w/ Gingersnap Crust

These mini desserts are great for any fall festivities. The gingersnap crust is the perfect addition to the pumpkin cheesecake and they are easy to eat.

Ingredients:

• Crust:
• 1 1/2 cups crushed gingersnap cookies
• 4 tbsp melted butter
• Filling:
• 16 oz cream cheese, softened
• 3/4 cup sugar
• 1/2 cup brown sugar
• 1 1/2 cups canned pumpkin
• 4 eggs
• 1 teaspoon pumpkin pie spice
• 1/2 tsp pure vanilla extract
• Pinch of salt
• Top with fresh whipped cream

Directions:

Preheat oven to 350 degrees F. Put gingersnap cookies in a plastic bag and crush with rolling pin. Melt butter completely in microwave or on stove top. Combine cookie crumbs and butter and stir until evenly incorporated. Prep muffin tins with cupcake foils, putting about a tablespoon of crumb mixture into each cup. Flatten to form a thin even layer.* Begin filling by whipping softened cream cheese with hand or standing mixer. Add both brown and white sugar and beat until incorporated. Add pumpkin, spice, vanilla, salt and combine. Add eggs slowly, beat until totally combined.** Pour filling, approximately 1/3 cup, into prepared cups. Place in oven on center rack and bake for 25-30 minutes until set. Cool completely and refrigerate. Top with a dollop whipped cream and serve.*** Store sealed in fridge for up to 5 days.

Number of Servings: makes 18 - 20 cupcakes

Notes from the Cook: * To flatten crusts into pan, use bottom of a small glass or shot glass ** I have also made this recipe by folding in dark chocolate shavings right before filling cups *** If you are making these for kids you can have them decorate with candy, such as chocolate chips and candy corn.