Pumpkin Cheesecake Alongside Gingersnap Crust

Each piddling cheesecake (or two) is the perfect part size in addition to the gingersnap crumb crust goes perfectly amongst the pumpkin filling. This recipe makes 12 piddling scrumptious cheesecakes, exactly you lot could easily double it for a crowd.

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

Mix the crumbs in addition to melted butter in addition to lay a scant tablespoon of the mixture into the bottom of 12 newspaper lined cupcake compartments; press downwards the crumbs into an fifty-fifty layer in addition to bake inwards a 325 flat oven for v minutes. Remove in addition to 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 xxx minutes. Chill inwards the pan for several hours. Remove the cupcake newspaper earlier serving in addition to operate past times amongst whipped cream.