This time of year I find that I am craving everything pumpkin: pumpkin bread, pumpkin soup, pumpkin cookies. No list would be complete without the cheesecake.

I talked about cheesecake here before when I shared a recipe for chocolate cheesecake. You’ll see that this recipe is very similar; it’s based on my favorite quick-and-easy cheesecake recipe, which makes just the right amount of these cupcake-sized, delectable treats.
These are usually baked in cupcake pans with vanilla wafers on the bottom for a tiny “crust”; for these I used ginger snap cookies. Think of them as a sweet and spicy addition to the fall themed bridal shower or baby shower menu! Here’s what you need:

Mini Pumpkin Cheesecakes
2 8-oz packages cream cheese, softened
3/4 cup sugar
1/2 cup pumpkin puree
2 eggs
1/2 tsp cinnamon
dash of nutmeg and ginger
ginger snap cookies (2 dozen)
whipped cream topping or powdered sugar (optional)
Preheat oven to 350°. Beat together first six ingredients until creamy. Place cupcake liners in pans, and put cookie “crust” into bottom of each liner. Add 1 – 2 tablespoons of cheesecake mixture to top each cookie, then bake for 15-20 minutes.
Allow to cool before topping with whipped cream or powdered sugar. Makes about 2 dozen cupcakes.
Hope you enjoy! What’s your favorite way to eat pumpkin?