Mini Pumpkin Cheesecakes

By rickfanciullo

Ingredients

• 20 ginger snap cookies
• 2 tbs butter, melted
• 8 oz cream cheese, softened
• 1/2 cup packed brown sugar
• 1/2 cup canned pumpkin (not pie mix)
• 1 tbs sour cream
• 1/4 tsp salt
• 1 egg
• 1 tsp vanilla
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• Whipped cream or Caramel sauce

Details

Servings 12
Preparation time 30mins
Cooking time 210mins

Preparation

Step 1

1. Heat oven 350. Spray mini cheesecake pan (12 cups) with cooking spray
2. In a food processor, process ginger snap cookies with on/off pulses until finely ground. About 1 cup. Add melted butter; pulse until mixed. Press crumb mixture firmly into each cheesecake cup to form crust. Bake 8 min
3. Meanwhile, beat cream cheese and brown sugar with electric mixer on medium speed until light and fluffy. Beat in pumpkin, sour cream and salt, scrapping bowl frequently. Add egg, vanilla,cinnamon and nutmeg. beat until will blended.
4.Divide mixture evenly into 12 crust lined cups.
5. Bake for 2025 min or until set. Cool completely in pan- 30 min. Refrig at least 2 hours or over night.
6. serve topped with whipped cream and drizzled with caramel sauce. Always store in refrig