Mini Pumpkin Spice Cheesecakes

• 28 whole Gingersnap Cookies
• 16 ounces, weight Cream Cheese, At Room Temperature
• 1 cup Brown Sugar
• 2 teaspoons Vanilla Extract
• 4 whole Eggs, Beaten
• 1 cup Pumpkin Puree
• 1 Tablespoon Pumpkin Pie Spice

1. Preheat the oven to 275u0b0F. Line muffin tins with paper liners. Place a gingersnap cookie at the bottom of each cup.
2. On medium-high speed, use your mixer to beat the cream cheese until it is smooth. Gradually add the brown sugar, beating until combined with the cream cheese. Beat in the vanilla.
3. With the mixer still on, slowly pour in the eggs, a little bit at a time, until combined with the cream cheese mixture. Beat in the pumpkin puree and pumpkin pie spice.
4. Fill each muffin cup with the cheesecake batter, filling each almost to the top. Bake, rotating muffin tins halfway through, until the filling is set, about 22-24 minutes. Cool the tins on wire racks.
5. Refrigerate the cheesecakes in the tins at least 4 hours, or freeze for 2 hours. Remove from the muffin tins before enjoying.

cookies, weight cream cheese, brown sugar, vanilla, eggs, pumpkin puree, pie spice

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