Mini Pumpkin Cheesecakes

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Original recipe from foodfanatic

kept byskmke
recipe by

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Ingredients:

gingersnap cookies (about 30), crushed to make 1 1/2 cups of crumbs (or substitute graham crackers)
3 Tablespoons granulated sugar
6 Tablespoons butter
Cheesecake:
16 ounces cream cheese, softened to room temperature
2/3 cup granulated sugar
1 teaspoon vanilla
2 eggs
1/2 teaspoon ground cinammon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 15 ounce can pumpkin

Preheat oven to 325
Line 24 muffin tins with paper liners.
In a medium bowl, combine cookie crumbs, sugar, and the melted butter until it resembles fine sand. Spoon about a talespoonful into each muffin tin, spreading it evenly over the bottom of the tin.
In the bowl of a mixer, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, blending well and scraping the sides of the bowl.
Mix in the pumpkin and the spices until combined.
Pour filling into the tins, filling about 1/2 - 2/3 of the way full. Bake for roughly 20 minutes or until the centers are set.
Remove and let cool for about 30 minutes before removing from pan. Let them finish cooling on wire rack.
Top with shipped cream before serving, if desired.