Mini Pumpkin Cheesecakes (with Gingersnap Crust)
mini pumpkin cheesecakes
are perfect for Fall!
Grind gingersnap cookies to a crumb. Add butter.
Spoon about a tablespoon of gingersnap crust mixture into each pan spot. Press down.
Beat together the filling ingredients.
Spoon pumpkin cheesecake filling into mini cheesecake pan on top of crusts. Bake as directed.
Serve & enjoy!
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