Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes Ingredients:

12 gingersnap cookies

1 cup pumpkin puree

2 and 1/2 cups low fat ricotta cheese

2 eggs

2 teaspoons vanilla extract

1/2 cup dark brown sugar

1/2 teaspoon ground nutmeg

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

Directions:

Preheat the oven to 375 degrees. Place cupcake papers in a muffin tin and then place one gingersnap in each cupcake paper.

With an electric mixer, beat the ricotta cheese until smooth. Blend in the pumpkin puree and brown sugar and mix until smooth.

Beat in the eggs one at a time and then blend in the remaining ingredients. Spoon into the prepared muffin cups and bake for 20 minutes. Turn off the oven and let the cheesecakes sit in the oven for one hour without opening the oven door during or after baking.

Let the cheesecakes cool to room temperature and then chill for at least four hours or overnight.

Mini Pumpkin Cheesecakes-->Mini Cheesecake Recipes