Mini Pumpkin Cheesecakes (with Gingersnap Crust)

KYLEE COOKS FULL RECIPE

These yummy mini pumpkin cheesecakes are perfect for Fall!

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INGREDIENTS

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Grind gingersnap cookies to a crumb. Add butter.

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Spoon about a tablespoon of gingersnap crust mixture into each pan spot. Press down.

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Beat together the filling ingredients.

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Spoon pumpkin cheesecake filling into mini cheesecake pan on top of crusts. Bake as directed.

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Serve & enjoy!

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