{Recipe} Mini Pumpkin Cheesecakes

These are really easy to make.

Aren't they cute?

We made these for a get together last weekend and had enough left over to freeze for Thanksgiving. I liked this recipe because the "crust" is a gingersnap cookie.  We used Sweetzel Spiced Wafers.  That looks like a lot of cream cheese and it is. This recipe makes 4 dozen mini cheesecakes.

Put one cookie in each cupcake liner and preheat the oven to 325 F.

Beat softened cream cheese (32 ounces) until light and fluffy.

Add sugar (1 1/2 cups), flour(1/3 cup) and spices(2tsp of cinnamon,1 tsp of nutmeg, 1/4 tsp of ground cloves and 1/4 tsp of allspice).

Beat in six eggs, one at a time, making sure each one is fully incorporated.

Add the pumpkin puree (1 can).

and blend well.

It's so nice to sit back and take pictures while someone else's capable hands do the 'hard work'.

Scrape down the sides of the bowl if necessary.

The aroma is divine!

Fill up the cupcake liners.  We had a lot so we filled them to almost the top.

Bake for about 25 minutes until the tops are firm to the touch and golden colored.

Cool on wire racks...the middles may sink a little.

I ran out of muffin tins so we baked some in these silicone baking cups, but the cookies didn't fit so these were "crust less".

Chill and serve topped with whipped cream.  We used the canned stuff (obvi) but I'm sure homemade would be even better.

Add the whipped cream just before serving.

It was my clever daughter's idea to sprinkle some crushed cookie crumbs on top.

They were creamy, smooth and pumkin-y..with just the right amount of spice. 

Linking up with:

Your Best Pumpkin Recipe

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