Pumpkin Cheesecake Alongside Gingersnap Crust

Each footling cheesecake (or two) is the perfect share size together with the gingersnap crumb crust goes perfectly amongst the pumpkin filling. This recipe makes 12 footling scrumptious cheesecakes, only yous could easily double it for a crowd.


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

Mix the crumbs together with melted butter together with pose a scant tablespoon of the mixture into the bottom of 12 newspaper lined cupcake compartments; press downwardly the crumbs into an fifty-fifty layer together with bake inwards a 325 marking oven for v minutes. Remove together with ready aside.

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

Cream everything together until real good mixed.
Beat inwards 2 eggs, 1 at a time, until good mixed.

Fill the newspaper cupcake liners ¾ full. Bake for 25-30 minutes at 325. My oven took thirty minutes. Chill inwards the pan for several hours. Remove the cupcake newspaper earlier serving together with hap amongst whipped cream.

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