Pumpkin Cheesecake Amongst Gingersnap Crust

Each short cheesecake (or two) is the perfect percentage size in addition to the gingersnap crumb crust goes perfectly alongside the pumpkin filling. This recipe makes 12 short scrumptious cheesecakes, solely yous could easily double it for a crowd.


 2/3 loving loving cup of crushed gingersnaps (about 15)
2 tablespoons of melted butter

Mix the crumbs in addition to melted butter in addition to position a scant tablespoon of the mixture into the bottom of 12 paper lined cupcake compartments; press downwardly the crumbs into an level layer in addition to bake inwards a 325 mark oven for v minutes. Remove in addition to create aside.

8 ounce cream cheese (room temperature)
i loving loving cup of canned pumpkin (not pumpkin pie filling)
½ loving loving cup of granulated sugar
i teaspoon pumpkin pie spice
i teaspoon vanilla

Cream everything together until existent practiced mixed.
Beat inwards 2 eggs, i at a time, until practiced mixed.

Fill the paper cupcake liners ¾ full. Bake for 25-30 minutes at 325. My oven took 30 minutes. Chill inwards the pan for several hours. Remove the cupcake paper before serving in addition to laissez passer on off alongside whipped cream.

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