Pumpkin Cheesecake
Servings: 12 muffins
Equipment
- 12 paper muffin cup liners
Ingredients
- 12 gingersnap cookes
- 1 8 oz pkg cream cheese softened
- 1 cup solid-pack pumpkin
- ½ cup sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla
- 2 eggs
Instructions
- Preaheat the oven to 325°
- Place the muffin cup liners in a muffin tin
- Place gingersnap cookie in the bottom of each liner.
- Beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla until well blended
- Add the eggs and beat well.
- Divide the batter equally among the 12 muffin cups.
- Bake for 20-25 min. or until set
- Cool in the pan on a wire rack.
- Remove from the pan and chill before serving.