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Pumpkin Cheesecake

Course: Desserts
Servings: 12 muffins
1st Gen Author: Janene Jensen

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.