Mini Pumpkin Pie Cheesecake
Makes 12 mini cheesecakes
- 2 tbsp. unsalted butter, melted
- 1/4 tsp. table salt
- 1 cup gingersnap cookie crumbs
- 8 oz. light cream cheese, softened (about 1 cup)
- 1 cup plain canned pumpkin (not pumpkin pie filling)
- 1/2 cup dark brown sugar
- 3 large eggs
- 1 tsp. pumpkin pie spice
Preheat oven to 325 degrees F. Line a standard sized cupcake pan with 12 liners or spray with non-stick cooking spray.
In a small bowl, toss together melted butter, salt, and gingersnap crumbs. Use a tablespoon to measure 1 heaping spoonful of crumb mixture into each liner. Press down firmly with the back of a spoon or bottom of glass to flatten. Bake crusts for 5 minutes or until lightly browned.
Combine cream cheese, pumpkin, brown sugar, and pumpkin pie spice in a medium bowl. Beat on high for one minute, until smooth. Add in the eggs one at a time, mixing well between each addition. Spoon batter evenly into cups and bake for 20-25 minutes or until set. Serve warm, room temperature, or chilled. Cheesecakes may be made up to 4 days before serving.