- 24 Gingersnap Cookies
- 3 tablespoons melted butter
- 1 package (8 ounces) PHILADELPHIA Cream Cheese, softened
- 1/2 cup canned pumpkin
- 1/2 cup sugar
- 1/2 tsp vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 tsp salt (optional)
- 1 egg
- COOL WHIP Whipped Topping if desired
- Caramel sauce if desired
Preheat oven to 350 degrees F.
In a food processor, grind gingersnap cookies to crumbs. Add melted butter and pulse until mixed.
Lightly spray mini cheesecake pan with non stick cooking spray.
Place approximately 1 tablespoon of gingersnap crust mixture into each of the 12 cheesecake cavities in pan. Press down with spoon or small glass.
Beat cream cheese, pumpkin, sugar, vanilla, salt and spices with electric mixer on medium speed until well blended. Add eggs and beat until just blended.
Spoon cream cheese mixture into mini cheesecake pan on top of gingersnap crusts. Bake for 20-25 minutes until set. Remove from oven and let cool in pan for at least 30 minutes. Chill for at least two hours, or preferably overnight
Read more at http://www.lovefromtheoven.com/2013/11/08/mini-pumpkin-cheesecakes-with-gingersnap-crust/#l0yqTaO2r8kVlhzu.99