Mini Pumpkin Cheesecakes With Gingersnap Crust

• FOR THE CHEESECAKES:
• 1/2 cups Whole Milk Ricotta Cheese
• 8 ounces, weight Plain Cream Cheese, Room Temperature
• 2 Tablespoons Plain Greek Yogurt
• 1/2 cans Pumpkin Puree
• 2 whole Eggs
• 1/3 cups Light Brown Sugar
• 1/3 cups Granulated White Sugar
• 1/2 teaspoons Vanilla Extract
• 1 teaspoon Pumpkin Pie Spice
• 24 whole Gingersnap Cookies
• FOR THE WHIPPED CREAM:
• 1 cup Heavy Whipping Cream
• 1/2 cups Powdered Sugar
• 1 teaspoon Vanilla Extract
• Ground Cinnamon To Sprinkle

1. Preheat oven to 350u0b0F. 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 2 muffin tins with paper liners. Place 1 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 bag 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.

milk ricotta cheese, cream cheese, greek yogurt, pumpkin puruee, eggs, light brown sugar, white sugar, vanilla, pie spice, cookies, whipped cream, cream, powdered sugar, vanilla, ground cinnamon

Taken from tastykitchen.com/recipes/desserts/mini-pumpkin-cheesecakes-with-gingersnap-crust/ (may not work)