These yummy mini pumpkin cheesecakes are perfect Fall! A spicy gingersnap crust, creamy pumpkin filling, topped with whipped cream and caramel sauce. Perfect for after a big meal, when you want something delicious, but don't have room for more!
In a food processor, grind gingersnap cookies to crumbs. Add melted butter and pulse until mixed.
Lightly spray mini cheesecake pan with non stick cooking spray.
Spoon about a tablespoon of gingersnap crust mixture into each of the 12 wells in pan. Press down with a spoon, or glass (or your fingers, I'm not judging)
Filling
Beat cream cheese, pumpkin, sugar, vanilla, salt and spices with electric mixer on medium speed until well blended. Add egg and beat until just blended.
Spoon cream cheese mixture into mini cheesecake pan on top of gingersnap crusts.
Bake for 20-25 minutes until set.
Remove from oven and let cool in pan for at least 30 minutes.
Chill for at least two hours
Serve
Spoon a small amount of caramel sauce over the top of each cheesecake.