Mini Pumpkin Cheesecakes with Gingersnap Crust

Ingredients

• Prep Time: 12 hours (includes overnight chill) Cook Time: 24 min.

For the Cheesecakes

• 24 gingersnap cookies
• 1/2 cup whole milk ricotta cheese
• 8-oz. plain cream cheese, room temperature
• 2 tablespoons plain greek yogurt
• 1/2 can pumpkin pur�e
• 2 eggs
• 1/3 cup light brown sugar
• 1/3 cup granulated white sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice

For the Whipped Cream

• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• Ground cinnamon to sprinkle

Directions

1. Preheat oven to 350�. Using an electric mixer, whip the ricotta and cream cheese together until fluffy. Add the greek yogurt and pumpkin and continue to whip. Add the eggs and continue to whip. Finally, add the brown sugar, white sugar, vanilla, and pumpkin pie spice and blend until well incorporated. Set aside.
2. Line two muffin tins with paper liners. Place one gingersnap cookie in each muffin liner and press to the bottom. Top the cookie with the cheesecake filling, almost all the way to the top. Bake for 22-24 minutes or until inside of the filling jiggles a little, but when touched the batter gently bounces off your finger. Transfer to a wire rack and cool completely before topping with whipped cream.
3. To make the whipped cream, beat the heavy cream, powdered sugar, and vanilla together until stiff peaks form. Use a piping back or decorating tool to top each cheesecake. Sprinkle with ground cinnamon as desired.
4. Chill overnight and enjoy the next day. Makes 24 individual cheesecakes.