Mini Pumpkin Cheesecakes with Gingersnap Crust

These flew off the shelf a little too quickly for any proper photos to be taken, but everyone who tried them seemed to think they were delicious! Though I can't provide a first hand-account of these for you, as I am now adding dairy-free to my list of dietary restrictions, they smelled fantastic and many happy nomming sounds were made by those who tried them! They're the perfect size for a potluck party (I clearly have mini-sized food problem) - give them a try at your next Friendsgiving or holiday party!

I decided to try an all gingersnap cookie crust, but next time I will try mixing them with some gingerbread crackers as well, I think it will make the crust a little softer. These would also go great with the crust from the (also mini-sized) White Chocolate Raspberry cheesecakes!

Recipe adapted from: http://www.roxanashomebaking.com/marble-pumpkin-cheesecake-recipe/

Ingredients:

For the Crust:

1 1/4 cup gingersnap crumbs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon ground cloves
1/4 cup melted butter

For the Pumpkin Filling:

2 packages of 8oz cream cheese, room temperature
1/3 cup sugar
2 Tbsp heavy cream
1 egg
1 cup canned pumpkin puree
1/3 cup brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
a dash of ground cloves

Directions:

1. Preheat oven to 375 degrees F and grease and flour your mini muffin pans
2. In the bowl of your food processor, grind the gingersnap cookies into fine crumbs, then add in the spices and melted butter and blend until combine
3. Scoop out a tablespoon of the mixture into each well of the pan, and press down firmly
4. Refrigerate for 5-10 minutes
5. In a large bowl, add the cream cheese, 1/3 cup sugar and heavy cream. Beat on a low speed until fluffy
6. Add the egg and blend well
7. Remove 2/3 cup of the cream cheese mixture and set aside
8. Add the pumpkin puree, brown sugar and spices to the the remaining mixture and blend well
9. Spoon the pumpkin mixture into the pans, leaving a little room at the top of each
10. Place a dollop of the reserved cream cheese mixture on top of each, and use a toothpick to swirl it in
11. Bake for 15-20 minutes, until the sides are set and the center is just slightly wobbly. 
12. Once they are done, turn off the oven and leave the oven door open, letting the cheesecakes cool inside for 30 minutes before refrigerating

Makes about 25 miniature cheesecakes, or 1 large 9-inch cheesecake