In the bustle of Thanksgiving, I forgot to take a picture of these babies... Sorry!
This recipe makes 48 cupcake sized cheesecakes (recipe can be halved)
4 (8oz) packages cream cheese, softened
1 1/2 cups sugar
1/3 cup flour
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp allspice
6 eggs
1 (15oz) can pumpkin puree
1 bag Ginger Snaps
Preheat the oven to 325 degrees.
Line cupcake tins with paper liners, and place a ginger snap in the bottom of each one.
In a large mixing bowl, beat the cream cheese until light and fluffy.
Add the sugar, flour, and spices, and mix well.
Beat in the eggs one at a time, making sure that they each mix in well.
Add in the pumpkin puree and mix well.
Pour the filling into the cupcake tins, 2/3 of the way up in each cup.
Bake for 25 minutes, or until the tops are firm, and slightly golden.
Take out of the cupcake tins to cool, and place on wire racks. (I don't have a wire rack, so I just put them in a cake pan.
The middles will sink a little bit.
Store in the refrigerator and top with whipped cream to serve.
My review: These were delicious and got great reviews from both sides of the family! They were easy to prepare and tasted just like regular pumpkin cheesecake, without the hassle of using a springform pan, and without having to cut it into pieces.
