Mini Pumpkin Cheesecakes

• FOR THE CRUST:
• 1 cup Graham Crumbs
• 1 cup Gingerbread Cookie Crumbs
• 1/4 cups Brown Sugar
• 1/4 cups Margarine
• 2 Tablespoons Maple Syrup
• _____
• FOR THE FILLING:
• 1 package (8 Oz. Package) Cream Cheese
• 1/2 cans (29 Oz. Can) Pumpkin Pie Filling
• 1 whole Egg
• 1/2 cups Brown Sugar
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Ginger
• 1/4 teaspoons Nutmeg
• 1 pinch Cloves

1. Line mini cupcake pans with paper liners.
2. Mix all of the crust ingredients together. Place about 1 1/2 teaspoons of crust in each paper and pack down firmly.
3. For the filling, cream the softened cream cheese, then beat in the rest of the filling ingredients. Scoop on top of the crusts pretty much right to the top. Bang pan on the counter gently but firmly to level out and remove trapped air.
4. Bake at 375u0b0 for 15 minutes. Cool completely before removing. Store in the refrigerator.
5. Makes approximately 36 mini cheesecakes.

graham crumbs, cookie crumbs, ubc, ubc, maple syrup, filling, cream cheese, egg, brown sugar, cinnamon, ubc, ubc, cloves

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